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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2012-08-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/17/8/9900 |