Works matching DE "DAIRY product flavors %26 odors"

Results: 31

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.

Published in:

Canadian Journal of Microbiology, 2010, v. 56, n. 5, p. 432, doi. 10.1139/W10-026

By:

Gutiérrez-Méndez, Nestor;
Rodríguez-Figueroa, José C.;
González-Córdova, Aarón F.;
Nevárez-Moorillón, Guadalupe V.;
Rivera-Chavira, Blanca;
Vallejo-Cordoba, Belinda

Publication type:

Article

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 51, doi. 10.1017/S0022029912000738

By:

Alonso, Rocío;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.

Published in:: Journal of Dairy Research, 2008, v. 75, n. 1, p. 1, doi. 10.1017/S0022029907002786
Publication type:: Article

QUALITY APPRAISAL OF ULTRA-FILTERED SOFT BUFFALO CHEESE USING BASIL ESSENTIAL OIL.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 4, p. 305, doi. 10.17306/J.AFS.2018.0572

By:

Abbas, Hayam Mohamed;
Kassem, Jihan Mohamed;
Mohamed, Sahar Hassan Salah;
Zaky, Wafaa Mohamed

Publication type:

Article

FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 626, doi. 10.1111/j.1745-459X.2006.00087.x

By:

ADHIKARI, KOUSHIK;
HEIN, KAREN A.;
ELMORE, JANELLE R.;
HEYMANN, HILDEGARDE;
WILLOTT, AMY M.

Publication type:

Article

IMPACT OF FROZEN STORAGE ON FLAVOR OF CAPRINE MILK CHEESES.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 654, doi. 10.1111/j.1745-459X.2006.00089.x

By:

PARK, Y.W.;
GERARD, P.D.;
DRAKE, M.A.

Publication type:

Article

SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 5, p. 520, doi. 10.1111/j.1745-459X.2006.00077.x

By:

UYSAL‐PALA, C.;
KARAGUL‐YUCEER, Y.;
PALA, A.;
SAVAS, T.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Salting and the role of salt in cheese.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 99, doi. 10.1111/j.1471-0307.2004.00145.x

By:

Guinee, T. P.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cheese technology.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x

By:

Farkye, Nana Y.

Publication type:

Article

SYMPOSIUM CONTRIBUTION The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 145, doi. 10.1111/j.1471-0307.2004.00150.x

By:

Banks, Jean M.;
Williams, A. G.

Publication type:

Article

The typical flavour of goat milk products: technological aspects.

Published in:

International Journal of Dairy Technology, 2001, v. 54, n. 1, p. 38, doi. 10.1046/j.1471-0307.2001.00006.x

By:

Morgan, François;
Gaborit, Patrice

Publication type:

Article

Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening.

Published in:

Applied Biochemistry & Biotechnology, 2015, v. 176, n. 1, p. 231, doi. 10.1007/s12010-015-1569-3

By:

Spelbrink, Robin;
Lensing, Hellen;
Egmond, Maarten;
Giuseppin, Marco

Publication type:

Article

Properties of exopolysaccharide producer Streptococcus thermophilus ST8.01 isolated from homemade yoghurt.

Published in:

Journal of Food & Nutrition Research, 2011, v. 50, n. 1, p. 50

By:

TUNCER, BANU ÖZDEN;
TUNCER, YASIN

Publication type:

Article

Effects of time and temperature during melanging on the volatile profile of dark chocolate.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-71822-0

By:

Clark, Caitlin;
Bettenhausen, Harmonie M.;
Heuberger, Adam L.;
Miller, Jeffrey;
Yao, Linxing;
Stone, Martha

Publication type:

Article

Optimizing the Formulation and Processing Conditions of Gulab Jamun: A Statistical Design.

Published in:

International Journal of Food Properties, 2009, v. 12, n. 1, p. 162, doi. 10.1080/10942910802312249

By:

Joshi, MadhuraU.;
Sarkar, Anirban;
Singhal, RekhaS.;
Pandit, AniruddhaB.

Publication type:

Article

PRICE POLICY OF THE CHALLENGE CREAM & BUTTER ASSOCIATION: I.

Published in:

Journal of Marketing, 1949, v. 13, n. 4, p. 459, doi. 10.2307/1247786

By:

Naden, Kenneth D.

Publication type:

Article

Analyzing volatile compounds in dairy products.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1701, doi. 10.1002/jsfa.6586

By:

Tunick, Michael H

Publication type:

Article

Determination of Aroma Volatile Diffusion Coefficients in Set-Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 6, p. 436, doi. 10.1111/jtxs.12032

By:

Heilig, Andrej;
Hahn, Christian;
Erpenbach, Kerstin;
Kübler, Katya;
Hinrichs, Jörg

Publication type:

Article

COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 3, p. 284, doi. 10.1111/j.1745-4603.2008.00143.x

By:

Herald, Thomas J.;
Aramouni, Fadi M.;
Abu-Ghoush, Mahmoud H.

Publication type:

Article

SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS.

Published in:

Journal of Food Quality, 2007, v. 30, n. 1, p. 91, doi. 10.1111/j.1745-4557.2007.00108.x

By:

Tejada, Luis;
Gómez, Rafael;
Fernández-Salguero, José

Publication type:

Article

PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSES.

Published in:

Journal of Food Quality, 2005, v. 28, n. 4, p. 333, doi. 10.1111/j.1745-4557.2005.00039.x

By:

Hersleth, Margrethe;
Ilseng, Mari Austvoll;
Martens, Magni;
Næs, Tormod

Publication type:

Article

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 31, doi. 10.1111/1471-0307.12100

By:

Silva, Thais L T;
Souza, Vanessa R;
Pinheiro, Ana C M;
Nunes, Cleiton A;
Freire, Tassyana V M

Publication type:

Article

Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 3, p. 198, doi. 10.1111/j.1471-0307.2007.00318.x

By:

PANDA, N.;
KAUR, H.

Publication type:

Article

Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk.

Published in:

Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 53

By:

KESENKAŞ, Harun;
KARAGÖZLÜ, Cem;
YERLİKAYA, Oktay;
ÖZER, Elif;
AKPINAR, Aslı;
AKBULUT, Necati

Publication type:

Article

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

Published in:

Molecules, 2018, v. 23, n. 4, p. 878, doi. 10.3390/molecules23040878

By:

Dan, Tong;
Jin, Rulin;
Ren, Weiyi;
Li, Ting;
Chen, Haiyan;
Sun, Tiansong

Publication type:

Article

METABOLITE PROFILES AND ACCEPTABILITY BY CLUSTERS OF DIFFERENT KEFIR TYPES FOR SOUTH AFRICAN CONSUMERS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 4, p. 364, doi. 10.15414/jmbfs.2016.5.4.364-368

By:

Ntsame Affane, Armelle Lyvane;
Muller, Nina;
Van der Wijst, Marieta;
Sigge, Gunnar;
Britz, Trevor J.

Publication type:

Article

Formulation and evaluation of traditional dairy product: Sheerqurma.

Published in:

Asian Journal of Dairy & Food Research, 2018, v. 37, n. 2, p. 100, doi. 10.18805/ajdfr.DR-1335

By:

Syed, K. A.;
Babar, K. P.

Publication type:

Article

Effect of whey protein concentrate and fruit juice on sensory quality of enriched misti dahi.

Published in:

Asian Journal of Dairy & Food Research, 2017, v. 36, n. 1, p. 21, doi. 10.18805/ajdfr.v36i01.7455

By:

Shree, T. C. Soumya;
Venkatesh, M. M.;
Praveen, A. R.;
Teja, V. Sri

Publication type:

Article

Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2150, doi. 10.1111/j.1365-2621.2003.tb07035.x

By:

Chung, S.-J.;
Heymann, H.;
Grün, I.U.

Publication type:

Article

Sensory Descriptive Analysis of Soymilk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 352, doi. 10.1111/j.1365-2621.2001.tb11345.x

By:

Torres-Penaranda, A. V.;
Reitmeier, C. A.

Publication type:

Article

Fat Mimetics in Low-Fat Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1267, doi. 10.1111/j.1365-2621.1996.tb10976.x

By:

Drake, M. A.;
Boylston, T. D.;
Swanson, B. G.

Publication type:

Article