Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat

Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment an...

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Detalles Bibliográficos
Autores principales: Alqahtani, Nashi K., Ashton, John, Katopo, Lita, Gorczyca, Elisabeth, Kasapis, Stefan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5857891/
https://www.ncbi.nlm.nih.gov/pubmed/29560475
http://dx.doi.org/10.1016/j.heliyon.2018.e00566

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5857891/
https://www.ncbi.nlm.nih.gov/pubmed/29560475
http://dx.doi.org/10.1016/j.heliyon.2018.e00566

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