Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under diff...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-04-01
|
Series: | Antioxidants |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3921/9/4/338 |