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Filtering by: Committee Member Pereira, Cliff Academic Affiliation Food Science and Technology Advisor Torres, J. Antonio

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:

Vazquez Landaverde, Pedro A.

Abstract:

The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...

Resource Type:

Dissertation

Full Text:

Chemistry. Thanks to my committee members Drs. Mina McDaniel, Sonia Anderson, and Cliff Pereira for their