Rachel Elizabeth Campbell

Works (17)

Updated: July 29th, 2023 15:05
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2016 journal article

Flavor and stability of milk proteins

JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.

By: T. Smith n, R. Campbell n, Y. Jo n & M. Drake n

author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Decolorization of Cheddar cheese whey by activated carbon

JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991.

By: Y. Zhang *, R. Campbell n, M. Drake n & Q. Zhong *

author keywords: activated carbon; norbixin (annatto) removal; Cheddar cheese whey; bleaching; volatile analysis
MeSH headings : Animals; Bleaching Agents / chemistry; Carbon / analysis; Carotenoids / chemistry; Cattle; Cheese / analysis; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Hot Temperature; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Taste; Whey / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.

By: R. Campbell n, P. Gerard * & M. Drake n

author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2014 article

Enzymatic bleaching in commercial colored Cheddar whey retentates

Campbell, R. E., & Drake, M. A. (2014, October). INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153.

By: R. Campbell* & M. Drake*

Source: Web Of Science
Added: August 6, 2018

2014 journal article

Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography

JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.

By: R. Campbell n, I. Boogers* & M. Drake n

author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Cold enzymatic bleaching of fluid whey

JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413.

By: R. Campbell n & M. Drake n

author keywords: whey; lactoperoxidase; flavor; bleach
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids; Cold Temperature; Color; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Hydrogen Peroxide / chemistry; Ketones / analysis; Lactoperoxidase / pharmacology; Milk Proteins / chemistry; Octanols / analysis; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate

JOURNAL OF DAIRY SCIENCE, 96(3), 1387–1400.

By: R. Campbell n, M. Adams*, M. Drake n & D. Barbano *

author keywords: flavor; bleaching; milk serum protein; native whey protein
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk / metabolism; Milk Proteins / drug effects; Milk Proteins / metabolism; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2013 review

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

[Review of ]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783.

By: R. Campbell n & M. Drake n

author keywords: dairy ingredient; enzyme; flavor
MeSH headings : Animals; Catalase / metabolism; Cattle; Dairy Products / standards; Enzymes / metabolism; Food Quality; Food Technology / methods; Food Technology / standards; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Milk / standards; Milk Proteins / metabolism; Milk Proteins / standards; Powders; Thiocyanates / metabolism; Whey Proteins; Xanthine Oxidase / metabolism
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.

By: S. Jervis n, R. Campbell n, K. Wojciechowski*, E. Foegeding n, M. Drake n & D. Barbano *

author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

JOURNAL OF DAIRY SCIENCE, 95(1), 36–49.

By: M. Listiyani n, R. Campbell n, R. Miracle n, D. Barbano *, P. Gerard * & M. Drake n

author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.

By: X. Li n, R. Campbell n, A. Fox n, P. Gerard  n & M. Drake n

author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

The use of lactoperoxidase for the bleaching of fluid whey

JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890.

By: R. Campbell n, E. Kang n, E. Bastian & M. Drake n

author keywords: whey; flavor; bleaching; lactoperoxidase
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / metabolism; Cattle; Cheese / standards; Colorimetry / methods; Food Technology / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / pharmacology; Lactoperoxidase / metabolism; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Effects of Starter Culture and Storage on the Flavor of Liquid Whey

JOURNAL OF FOOD SCIENCE, 76(5), S354–S361.

By: R. Campbell*, R. Miracle*, P. Gerard & M. Drake*

author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359.

By: M. Listiyani n, R. Campbell n, R. Miracle n, L. Dean n & M. Drake n

author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2011 journal article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193.

By: R. Campbell n, R. Miracle n & M. Drake n

author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2010 article

Invited review: Annatto usage and bleaching in dairy foods

Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.

By: E. Kang n, R. Campbell n, E. Bastian & M. Drake n

author keywords: annatto; bleach; flavor; whey
MeSH headings : Animals; Benzoyl Peroxide / metabolism; Bixaceae; Bleaching Agents / pharmacology; Carotenoids / analysis; Carotenoids / pharmacology; Cattle; Dairy Products / analysis; Food Coloring Agents / pharmacology; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Legislation, Food; Milk / chemistry; Milk / drug effects; Oxidation-Reduction / drug effects; Plant Extracts / analysis; Plant Extracts / pharmacology
Source: Web Of Science
Added: August 6, 2018

2009 journal article

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927.

By: A. Croissant n, E. Kang n, R. Campbell n, E. Bastian & M. Drake n

author keywords: whey protein concentrate; solid-phase microextraction; flavor; bleach
MeSH headings : Adult; Benzoyl Peroxide / chemistry; Bixaceae; Carotenoids / analysis; Color; Female; Food Technology / methods; Humans; Hydrogen Peroxide / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Plant Extracts / analysis; Principal Component Analysis; Taste; Volatile Organic Compounds / analysis; Whey Proteins
Source: Web Of Science
Added: August 6, 2018