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Food Chemistry, Function and Analysis
Flavour and Consumer Perception of Food Proteins
Edited by
Jing Zhao;
Jing Zhao
California State University, Los Angeles, USA
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Changqi Liu
Changqi Liu
San Diego State University, USA
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Volume
41
Hardback ISBN:
978-1-78801-758-9
PDF ISBN:
978-1-83916-504-7
EPUB ISBN:
978-1-83916-505-4
No. of Pages:
297
Publication date:
29 Nov 2023
Book Chapter
Chapter 5: The Flavour of Dairy Proteins
By
Robert J. McGorrin
Robert J. McGorrin
Department of Food Science and Technology, Oregon State University
Corvallis
Oregon
97331
USA
[email protected]
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Published:29 Nov 2023
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Page range:
91 - 118
Citation
R. J. McGorrin, in Flavour and Consumer Perception of Food Proteins, ed. J. Zhao and C. Liu, Royal Society of Chemistry, 2023, vol. 41, ch. 5, pp. 91-118.
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This chapter discusses the current research findings regarding the flavour of bovine milk protein concentrates and isolates, including processing and storage effects on the flavour and flavour stability of protein ingredients. Covered topics include the characteristics of major odour and taste compounds, the source and influencing factors of flavour compound formation, and the potential methods for eliminating undesirable off-flavours in dairy protein products.
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