Works (3)
Updated: July 5th, 2023 15:38
2020 journal article
Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply
JOURNAL OF SENSORY STUDIES, 35(1).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: November 11, 2019
2017 journal article
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
Journal of Dairy Science, 100(8), 6125–6138.
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Taste
TL;DR:
The dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk, and future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2016 journal article
Short communication: The effect of liquid storage on the flavor of whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 99(6), 4303–4308.
author keywords: whey protein; flavor; bleaching; storage
MeSH headings : Animals; Color; Flavoring Agents; Hydrogen Peroxide; Milk Proteins; Taste; Whey Proteins
TL;DR:
Results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied, and if liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleaching WPC 80 should be storage as liquid WPC to mitigate off- Flavors.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018