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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:: Pedro A. Vazquez Landaverde June 1,2006 All Rights Reserved Effect of High Hydrostatic Pressure and

Creator:: Vazquez-Landaverde, P. A., Torres, J. A., and Qian, M. C.
Abstract:: Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds...
Resource Type:: Article
Full Text:: Detection P. A. Vazquez-Landaverde, J. A. Torres, and M. C. Qian1 Department of Food Science and Technology

Creator:: Vazquez-Landaverde, P. A., Velazquez, G., Torres, J. A., and Qian, M. C.
Abstract:: Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study....
Resource Type:: Article
Full Text:: VAZQUEZ-LANDAVERDE ET AL.3768 compounds (Penton, 1999). In this study, sample size did not have a

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