After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Commercial sterilization plays an important role in extending the shelf-life of coconut milk.
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …

Traditional fermented milk is popular for its unique organoleptic properties. Scientific
evaluation of various aspects of Iranian traditional fermented milk products (TFDP) was …

Aroma compounds are key components of food, and the food industry places a high priority
on the enhancement of these chemicals. Streptococcus thermophilus (ST), Lactobacillus …

Volatile flavor profile of skim milk relates to product quality and consumer liking. The volatile
compositions of different skim milk products are challenging to discriminate due to subtle …

目的比较浮梁槠叶种(Castanopsis sinensis) 夏茶加工成红茶和绿茶的品质化学成分变化,
研究其适制性. 方法将浮梁产槠叶种夏茶分别加工成红茶和绿茶, 采用国家标准方法等测定其 …

Polychlorinated biphenyls (PCBs) are harmful chemicals that are persistent in the
environment and can accumulate in the food chain. The purpose of the present research …

It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With
the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for …

To distinguish Chinese milks from different regions, 13 milk samples were gathered from 13
regions of China in this study: Inner Mongolia (IM), Xinjiang (XJ), Hebei (HB), Shanghai …

The ability to readily determine the composition of brown rice vinegar is important for quality
assurance purposes. To that end, solid–phase microextraction (SPME)–Arrow method was …