Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and
enzymes to make the product unsafe or spoil has consequences on its organoleptic …

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat
treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) …

In this study, the formation of Maillard reaction products and the Maillard reaction sites of
milk proteins were studied under different heat treatment conditions. Fifteen samples heated …

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for
consumers to evaluate milk quality. In order to investigate the influence of heat treatment on …

The main aim of this study was to evaluate the volatile profile, sensory perception, and
phytochemical content of bovine milk produced from cows fed on three distinct feeding …

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy
powders and is often used as an estimation of a products shelf-life and consumer …

Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in
poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW …

Volatile sulfur compounds in ultra-pasteurized (UP) milk are the major contributors to
sulfur/burnt and eggy flavors, and these flavors are disliked by consumers. Previous …

Sterilised milk and milk products are produced by intense heat treatments and are stored at
ambient temperature for several months. These conditions present a considerable challenge …