Zobrazeno 1 - 10
of 33
pro vyhledávání: '"R.E. Miracle"'
Autor:
Patrick D. Gerard, R.E. Campbell, MaryAnne Drake, M.A.D. Listiyani, David M. Barbano, R.E. Miracle
Publikováno v:
Journal of Dairy Science. 95:36-49
The use of whey protein as an ingredient in foods and beverages is increasing, and thus demand for colorless and mild-tasting whey protein is rising. Bleaching is commonly applied to fluid colored cheese whey to decrease color, and different temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9aa410eaa4bd6e0f2068cdd086dd005a
https://doi.org/10.3168/jds.2011-4557
https://doi.org/10.3168/jds.2011-4557
Publikováno v:
Journal of Dairy Science. 94:3747-3760
The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ffe87b8dc8be57b455f98fe1f554f0a
https://doi.org/10.3168/jds.2010-4045
https://doi.org/10.3168/jds.2010-4045
Publikováno v:
Journal of Dairy Science. 94:1185-1193
The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f0f8854d149ae6fa1e2b84f618084a6
https://doi.org/10.3168/jds.2010-3789
https://doi.org/10.3168/jds.2010-3789
Publikováno v:
Journal of Dairy Science. 93:5069-5081
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c07bd9e73dbba0995d4151725c254be1
https://doi.org/10.3168/jds.2010-3346
https://doi.org/10.3168/jds.2010-3346
Publikováno v:
Journal of Food Science. 73:C632-C638
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81f3ccf2f506f933ea2d41c28c6b912b
https://doi.org/10.1111/j.1750-3841.2008.00948.x
https://doi.org/10.1111/j.1750-3841.2008.00948.x
Publikováno v:
Journal of dairy science. 97(9)
Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7312bd63b48558f20edde07cb659369
https://pubmed.ncbi.nlm.nih.gov/25022679
https://pubmed.ncbi.nlm.nih.gov/25022679
Autor:
Skelte G. Anema, S.D. Berry, Swathi Bisana, Mike J. Boland, Srikanta Chatterjee, Rod Collins, Thérèse Considine, M. Digby, M.A. Drake, Didier Dupont, Patrick J.B. Edwards, John Flanagan, P.F. Fox, Kelvin K.T. Goh, W. James Harper, Kerianne Higgs, John W. Holland, David S. Horne, Thom Huppertz, Geoffrey B. Jameson, Amit Kumar, Joly Kwek, Christophe Lefevre, Simon M. Loveday, John A. Lucey, Robin A. McGregor, K. Menzies, R.E. Miracle, Vengama Modepalli, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Hasmukh A. Patel, Sally D. Poppitt, Anwesha Sarkar, Arnab Sarkar, Pierre Schuck, Julie A. Sharp, P.A. Sheehy, Harjinder Singh, R.G. Snell, Daniel Tome, Stephen Wanyonyi, Ashalyn Watt, P. Williamson, J.M. Wright, P.C. Wynn, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73a06ba7b7bb4a8a03cc1184fb531dae
https://doi.org/10.1016/b978-0-12-405171-3.00025-8
https://doi.org/10.1016/b978-0-12-405171-3.00025-8
Publisher Summary This chapter addresses the current status and ongoing research on the sensory properties of dairy proteins. Milk proteins play a crucial role in the flavor of all dairy foods. As part of the sensory experience, proteins provide mout
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a4979dc8f65e53e58c4d951da2b66b
https://doi.org/10.1016/b978-0-12-405171-3.00016-7
https://doi.org/10.1016/b978-0-12-405171-3.00016-7
Publikováno v:
Journal of dairy science. 96(9)
Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb6acb28b6f6342a5d632f6a4a0aba2
https://pubmed.ncbi.nlm.nih.gov/23849637
https://pubmed.ncbi.nlm.nih.gov/23849637
Publikováno v:
Journal of food science. 76(5)
The primary off flavors in dried whey proteins have been attributed to lipid oxidation products. A deeper understanding of lipid oxidation in fluid whey is crucial to understand how to minimize off flavors in dried whey protein. The objectives of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d222f5cb069501ee7e70dbbb42ff0b79
https://pubmed.ncbi.nlm.nih.gov/22417452
https://pubmed.ncbi.nlm.nih.gov/22417452