Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

• 主要な著者: Holly J. Clarke (著者), Maurice G. O'Sullivan (著者), Joseph P. Kerry (著者), Kieran N. Kilcawley (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2020-04-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under diff...