Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which...

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Detalles Bibliográficos
Autores principales: Clarke, Holly J., McCarthy, William P., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534860/
https://www.ncbi.nlm.nih.gov/pubmed/34681366
http://dx.doi.org/10.3390/foods10102315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534860/
https://www.ncbi.nlm.nih.gov/pubmed/34681366
http://dx.doi.org/10.3390/foods10102315

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