Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
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DOI: 10.3390/foods10102315
Abstract: 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 acceptability. The LO process produces numerous volatile organic… read more here.
Keywords: quality; dairy powders; quality dairy; oxidative quality ... See more keywords
The Interaction of Slaughtering, Drying, and Defatting Methods Differently Affects Oxidative Quality of the Fat from Black Soldier Fly (Hermetia illucens) Larvae
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DOI: 10.3390/insects14040368
Abstract: Simple Summary In addition to the potential of edible insects as an alternative source of proteins, the production of insect meals generates a significant amount of fat that is also of interest for food and… read more here.
Keywords: drying defatting; oxidative quality; slaughtering drying; freeze drying ... See more keywords