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Journal Abstract Search

373 related items for PubMed ID: 24704237

  • 1. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
    Smith TJ, Li XE, Drake MA.
    J Dairy Sci; 2014; 97(6):3321-7. PubMed ID: 24704237
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  • 3. Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk.
    Celli GB, Ravanfar R, Kaliappan S, Kapoor R, Abbaspourrad A.
    Food Chem; 2018 Jul 30; 255():268-274. PubMed ID: 29571476
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  • 4. The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate.
    Stout MA, Park CW, Drake MA.
    J Dairy Sci; 2017 Oct 30; 100(10):7922-7932. PubMed ID: 28780108
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  • 9. Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion.
    Carter BG, Park CW, Drake MA.
    J Dairy Sci; 2017 Nov 30; 100(11):8754-8758. PubMed ID: 28843687
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  • 10. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.
    Zhu D, Damodaran S.
    J Dairy Sci; 2012 Feb 30; 95(2):614-7. PubMed ID: 22281326
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  • 12. The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
    Qiu Y, Smith TJ, Foegeding EA, Drake MA.
    J Dairy Sci; 2015 Sep 30; 98(9):5862-73. PubMed ID: 26188582
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  • 13. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S, Smith TJ, Drake MA.
    J Dairy Sci; 2016 May 30; 99(5):3434-3444. PubMed ID: 26947298
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  • 14. Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.
    Listiyani MA, Campbell RE, Miracle RE, Barbano DM, Gerard PD, Drake MA.
    J Dairy Sci; 2012 Jan 30; 95(1):36-49. PubMed ID: 22192182
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  • 17. Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
    Li XE, Campbell RE, Fox AJ, Gerard PD, Drake M.
    J Food Sci; 2012 Jul 30; 77(7):C798-804. PubMed ID: 22757701
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  • 18. Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese whey.
    Zhang Y, Pan K, Zhong Q.
    J Agric Food Chem; 2013 Sep 25; 61(38):9230-40. PubMed ID: 23978061
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  • 19. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
    Croissant AE, Kang EJ, Campbell RE, Bastian E, Drake MA.
    J Dairy Sci; 2009 Dec 25; 92(12):5917-27. PubMed ID: 19923595
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  • 20. The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
    Fox AJ, Smith TJ, Gerard PD, Drake MA.
    J Food Sci; 2013 Oct 25; 78(10):C1535-C1542. PubMed ID: 24102418
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