Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder

Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the formation of aldehyde and ketone compounds as affected by the heat-related processing and storage of milk powder. Th...

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Detalles Bibliográficos
Autores principales: Li, Yanhua, Zhang, Lanwei, Wang, Weijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268635/
https://www.ncbi.nlm.nih.gov/pubmed/22902884
http://dx.doi.org/10.3390/molecules17089900

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268635/
https://www.ncbi.nlm.nih.gov/pubmed/22902884
http://dx.doi.org/10.3390/molecules17089900

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