Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk

Ultra high temperature treated milk (2%), exposed for 7 h at 10 °C to light of 200–400, 395, 463, 516, 567, 610 nm, or full light, was tested for volatile and odor-active compounds using gas chromatography and gas chromatography olfactometry. Exposure to ultraviolet wavelengths (200–400 and 395 nm)...

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Veröffentlicht in:	International dairy journal 2011-05, Vol.21 (5), p.305-311
Hauptverfasser:	Webster, J.B., Duncan, S.E., Marcy, J.E., O’Keefe, S.F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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