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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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Molecules
Hauptverfasser: Li, Yanhua, Zhang, Lanwei, Wang, Weijun
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2012
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6268635/
https://ncbi.nlm.nih.gov/pubmed/22902884
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules17089900
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