Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile flavor...
Main Author: | LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun |
---|---|
Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2023-08-01
|
Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-044.pdf |
Similar Items
-
Effects of ultra‐high‐temperature processes on metabolite changes in milk
by: Ge Bai, et al.
Published: (2023-06-01) -
The role of packaging on the flavor of fluid milk
by: D.C. Cadwallader, et al.
Published: (2023-01-01) -
Determination and Risk Assessment of Flavor Components in Flavored Milk
by: Baorong Chen, et al.
Published: (2023-05-01) -
Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk
by: Hao Ding, et al.
Published: (2023-04-01) -
Prevalence, characterisation and microbiological risk assessment of Bacillus cereus s.l. in ultra-high temperature chocolate milk
by: Anyi, Ubong
Published: (2019)