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Changes in aromatic chemistry and se...

Webster, Janet B.

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Changes in aromatic chemistry and sensory quality of milk due to light wavelength.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Changes in aromatic chemistry and sensory quality of milk due to light wavelength./
作者:	Webster, Janet B.
面頁冊數:	252 p.
附註:	Adviser: Susan E. Duncan.
Contained By:	Dissertation Abstracts International67-11B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3242212
ISBN:	9780542970917

Changes in aromatic chemistry and sensory quality of milk due to light wavelength.
Webster, Janet B.

Changes in aromatic chemistry and sensory quality of milk due to light wavelength. - 252 p.

Adviser: Susan E. Duncan.

Thesis (Ph.D.)--Virginia Polytechnic Institute and State University, 2006.

A method to determine light oxidation in oil using Fourier Transform Infrared (FTIR) spectroscopy was established and preliminary data is presented.

ISBN: 9780542970917Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Changes in aromatic chemistry and sensory quality of milk due to light wavelength.
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245 1 0 $a Changes in aromatic chemistry and sensory quality of milk due to light wavelength.
300 $a 252 p.
500 $a Adviser: Susan E. Duncan.
500 $a Source: Dissertation Abstracts International, Volume: 67-11, Section: B, page: 6131.
502 $a Thesis (Ph.D.)--Virginia Polytechnic Institute and State University, 2006.
520 $a A method to determine light oxidation in oil using Fourier Transform Infrared (FTIR) spectroscopy was established and preliminary data is presented.
520 $a Gas chromatography (GC) and gas chromatography olfactometry (GCO) was used to determine the effect of specific light wavelengths on light oxidation in milk. The most damaging wavelengths to milk quality appear to be the UV (200-400 and 395 nm) and short visible (463 nm) wavelengths. However, exposure to 610 nm also appears to be damaging.
520 $a GC and GCO were also used to look at the efficacy of film over-wraps made from iridescent films. Single-layer over-wraps were not as effective in reducing light oxidation as multi-layer film over-wraps. Single-layer over-wrap treatments had higher numbers of odor-active compounds than multi-layer over-wrap treatments with a number of odor-active compounds detected consistently in single-layer over-wrap treatments but not in the multi-layer over-wrap treatments. Concentrations of volatile compounds were slightly lower in the multilayer treatments.
520 $a Multi-layer film over-wrap treatments were tested for light oxidation flavor intensity with a balanced incomplete block multi-sample difference test using a ranking system and a trained panel. Packaging over-wraps limited the production of light oxidation flavor in milk over time but not to the same degree as the complete light block. Blocking all visible riboflavin excitation wavelengths was better at reducing light oxidation flavor than blocking only a single visible excitation wavelength.
590 $a School code: 0247.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a Virginia Polytechnic Institute and State University. $3 1017496
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790 $a 0247
790 1 0 $a Duncan, Susan E., $e advisor
791 $a Ph.D.
792 $a 2006
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