In the present study, Proton Transfer Reaction-Mass Spectrometry (PTR-MS) has been successfully used for the monitoring of flavor formation during milk fermentation. Moreover, the impact of both milk base compositional and processing factors on flavor and off-flavor compounds formation were evaluated.
Proton Transfer Reaction Mass Spectrometry (PTR-MS) Implementation in the Dairy Industry: New Perspectives in Quality Control of Fermented Milks / Soukoulis, C., Aprea, E., Cappellin, L., Märk, T.D., Gasperi, F., Biasioli, F.. - (2011), pp. 60-61. (2nd MS food day 2011 Trieste 19-21 ottobre 2011).
Proton Transfer Reaction Mass Spectrometry (PTR-MS) Implementation in the Dairy Industry: New Perspectives in Quality Control of Fermented Milks
Aprea, Eugenio;Gasperi, Flavia;
2011-01-01
Abstract
In the present study, Proton Transfer Reaction-Mass Spectrometry (PTR-MS) has been successfully used for the monitoring of flavor formation during milk fermentation. Moreover, the impact of both milk base compositional and processing factors on flavor and off-flavor compounds formation were evaluated.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Soukoulis.pdf
Solo gestori archivio
Tipologia:
Versione editoriale (Publisher’s layout)
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
858.61 kB
Formato
Adobe PDF
|
858.61 kB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione
