PRODUCTION OF VOLATILE FLAVOR COMPOUNDS IN ULTRAHIGH-TEMPERATURE PROCESSED MILK DURING ASEPTIC STORAGE

被引：43
|
作者：
JEON, IJ [1 ]
THOMAS, EL [1 ]
REINECCIUS, GA [1 ]
机构：
[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 05期
关键词：
D O I：
10.1021/jf60219a039
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1183 / 1188
页数：6
相关论文
共 50 条
  • [21] Volatile sulfur compounds in pasteurised and UHT milk during storage
    Al-Attabi, Zahir
    D'Arcy, Bruce R.
    Deeth, Hilton C.
    DAIRY SCIENCE & TECHNOLOGY, 2014, 94 (03) : 241 - 253
  • [22] Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk
    Jansson, Therese
    Jensen, Hanne B.
    Sundekilde, Ulrik K.
    Clausen, Morten R.
    Eggers, Nina
    Larsen, Lotte B.
    Ray, Colin
    Andersen, Henrik J.
    Bertram, Hanne C.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (46) : 11270 - 11278
  • [23] SIZE OF PROTEIN PARTICLES IN ULTRAHIGH-TEMPERATURE STERILIZED MILK AS RELATED TO CONCENTRATION
    WILSON, HK
    YOSHINO, U
    HERREID, EO
    JOURNAL OF DAIRY SCIENCE, 1961, 44 (10) : 1836 - &
  • [24] EFFECT OF OXYGEN ON DEVELOPMENT OF OFF-FLAVORS IN ULTRAHIGH-TEMPERATURE MILK
    WADSWORTH, KD
    BASSETTE, R
    JOURNAL OF FOOD PROTECTION, 1985, 48 (06) : 487 - 493
  • [25] CHANGES IN VOLATILE FLAVOR COMPOUNDS OF POWDERED DRIED BONITO (KATSUOBUSHI) DURING STORAGE
    SAKAKIBARA, H
    YANAI, T
    YAJIMA, I
    HAYASHI, K
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1988, 52 (11): : 2731 - 2739
  • [26] Changes of the volatile flavor compounds in dark muscle of skipjack tuna during storage
    Hiratsuka, Seiichi
    Aoshima, Shuji
    Koizumi, Kyoko
    Kato, Noboru
    NIPPON SUISAN GAKKAISHI, 2011, 77 (06) : 1089 - 1094
  • [27] Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics
    Shinichiro, Hatakeyama
    Masayuki, Akiyama
    Takuya, Yamaguchi
    Daisho, Yoshihara
    Atsushige, Fujita
    Kana, Takahashi
    Miki, Maruya
    Mito, Kokawa
    Yutaka, Kitamura
    JOURNAL OF FOOD SCIENCE, 2024, 89 (06) : 3330 - 3346
  • [28] Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage
    Yan, Haixia
    Huang, Wei
    Zhao, Xin
    Ge, Chao
    Shen, Yixiao
    Liu, Ling
    FOOD RESEARCH INTERNATIONAL, 2024, 195
  • [29] VITAMIN-A STABILITY IN ULTRAHIGH TEMPERATURE PROCESSED MILK
    MCCARTHY, DA
    KAKUDA, Y
    ARNOTT, DR
    JOURNAL OF DAIRY SCIENCE, 1986, 69 (08) : 2045 - 2051
  • [30] EFFECT OF RAW-MILK QUALITY ON ULTRAHIGH TEMPERATURE PROCESSED MILK
    GILLIS, WT
    CARTLEDGE, MF
    RODRIGUEZ, IR
    SUAREZ, EJ
    JOURNAL OF DAIRY SCIENCE, 1985, 68 (11) : 2875 - 2879
12345