Zobrazeno 1 - 10
of 43
pro vyhledávání: '"W.S. Harwood"'
Publikováno v:
Journal of Dairy Science. 103:11244-11256
Light-oxidized flavor (LOF) resulting from photooxidation of riboflavin following light exposure is one of the most common off-flavors in fluid milk. The sensory perception of LOF has been studied extensively in high temperature, short time pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eab4eb425f7e49121c12b74de8efe407
https://doi.org/10.3168/jds.2020-18933
https://doi.org/10.3168/jds.2020-18933
Autor:
W.S. Harwood, MaryAnne Drake
Publikováno v:
Journal of Dairy Science. 103:11218-11227
In recent decades, organic milk has been an exception to the trend of decreased fluid milk consumption in the United States. However, the reasons behind consumer preference for organic milk over conventional and other milk types are ill-defined. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::690345f00a66648571ecf6e6554a4f35
https://doi.org/10.3168/jds.2020-19037
https://doi.org/10.3168/jds.2020-19037
Autor:
MaryAnne Drake, W.S. Harwood
Publikováno v:
Journal of Dairy Science. 103:10036-10047
Consumption of fluid milk in the United States has declined in recent years. To increase appeal and meet ever-changing consumer demands, several product features have been introduced to the fluid milk market. As such, it is imperative to assess consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::507b0a9f32e261c60bbe0c51388a06b8
https://doi.org/10.3168/jds.2019-17797
https://doi.org/10.3168/jds.2019-17797
Autor:
W.S. Harwood, M.A. Drake
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1dc55b9682847e45044f740024976a6
https://doi.org/10.1016/b978-0-12-818766-1.00110-0
https://doi.org/10.1016/b978-0-12-818766-1.00110-0
Publikováno v:
Journal of Sensory Studies. 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9eb4d4b9f7e23f098384ee112217c96
https://doi.org/10.1111/joss.12700
https://doi.org/10.1111/joss.12700
Publikováno v:
Journal of dairy science. 104(1)
Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake age
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d58b38ad63d3e41ad04b55e0bc19193e
https://pubmed.ncbi.nlm.nih.gov/33131817
https://pubmed.ncbi.nlm.nih.gov/33131817
Publikováno v:
Journal of dairy science. 103(12)
Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this compe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81c8bef46d243e85ce8618d863cc3a09
https://pubmed.ncbi.nlm.nih.gov/33069414
https://pubmed.ncbi.nlm.nih.gov/33069414
Publikováno v:
Journal of Sensory Studies. 35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b158bd47f42732c2cc92759645e43352
https://doi.org/10.1111/joss.12563
https://doi.org/10.1111/joss.12563
Autor:
MaryAnne Drake, W.S. Harwood
Publikováno v:
Journal of Dairy Science. 101:8860-8874
Consumption of fluid milk has steadily declined over the last few decades. Understanding the attributes of fluid milk products that are attractive to specific consumer groups may provide a sound basis for education and marketing to encourage increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0930384ceb6507691c0c5f70a3c100b3
https://doi.org/10.3168/jds.2018-14855
https://doi.org/10.3168/jds.2018-14855
Publikováno v:
Journal of Dairy Science. 100:9966-9986
Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71c43c21ad39346b33007b10e4e043c6
https://doi.org/10.3168/jds.2017-13031
https://doi.org/10.3168/jds.2017-13031