Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat
Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-03-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844017330657 |