Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
TLDR
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution and equilibrium dialysis) or in a solid state (sorption and infrared spectroscopy) as discussed by the authors.About:
This article is published in Journal of Dairy Science.The article was published on 1998-01-01 and is currently open access. It has received 53 citations till now. The article focuses on the topics: Ethyl acetate & Aqueous solution.read more
Citations
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Volatile Flavor Compounds in Yogurt: A Review
TL;DR: This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds, and the few key aroma compounds described in detail.
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Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
TL;DR: In this paper, the binding of volatile flavor compounds by milk proteins in aqueous solutions is discussed and compared in terms of their binding affinity for flavor compounds, and the influence of temperature and ultra-high pressures on the interactions between proteins and flavors is considered in detail.
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Effect of salivary components on volatile partitioning from solutions.
Ellen N. Friel,Andrew J. Taylor +1 more
TL;DR: Mucin viscosity changed with pH, but binding of volatile compounds did not show a marked dependence on pH, and solute-mucin effects are discussed in relation to mucin structure and behavior in solution.
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Flavour retention during high temperature short time extrusion cooking process: a review.
TL;DR: In this article, the importance of encapsulated flavors, particularly the beta-cyclodextrin-flavour complex, is highlighted. But the authors focus on the stability of flavors during high temperature extrusion cooking.
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt
TL;DR: A number of studies have focused on the effect of the starter culture, fermentation process, probiotics, prebiotics and transportation, in the overall quality, flavor, sensory, and texture of the yogurt as mentioned in this paper.
References
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The Attractions of Proteins for Small Molecules and Ions
TL;DR: The number and variety of known compounrjs between proteins and small molecules are increasing rapidly and make a fascinating story as discussed by the authors, and there are many compounds of serum albumin, which was used during the war by many chemists, most of whom found at least one 6ew compound.
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Milk proteins: physicochemical and functional properties
TL;DR: The roles of milk proteins in determining some important physical characteristics of milk powders and their involvement in a range of functional properties (water holding, solubility, rheological behavior, gelation, film formation, emulsification, and foaming) are reviewed.
BookDOI
Water Relationships in Foods
Harry Levine,Louise Slade +1 more
TL;DR: In terms of diffusion, nucleation, crystallization and relaxation rates, glassjrubber transitions, and steady states, this article showed that water is the universal plasticizer of naturally occurring organic materials which form the basis of food products.
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IR and Raman spectroscopic studies of the interaction of trehalose with hen egg white lysozyme
Peter S. Belton,Ana M. Gil +1 more
TL;DR: It is concluded that vibrational spectroscopy does not so far show any clear evidence of specific trehalose/protein interactions and that results may be interpreted in terms of entrapment of water within the mixture.