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Journal Abstract Search

154 related items for PubMed ID: 33337089

  • 1. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.
    Sharma P, Segat A, Kelly AL, Sheehan JJ.
    Compr Rev Food Sci Food Saf; 2020 Jul; 19(4):1220-1242. PubMed ID: 33337089
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  • 3. 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; 100(10):7922-7932. PubMed ID: 28780108
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  • 4. Alternative bleaching methods for Cheddar cheese whey.
    Kang EJ, Smith TJ, Drake MA.
    J Food Sci; 2012 Jul; 77(7):C818-23. PubMed ID: 22757703
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  • 7. Invited review: Annatto usage and bleaching in dairy foods.
    Kang EJ, Campbell RE, Bastian E, Drake MA.
    J Dairy Sci; 2010 Sep; 93(9):3891-901. PubMed ID: 20723662
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  • 12. Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.
    Campbell RE, Boogers IA, Drake MA.
    J Dairy Sci; 2014 Mar; 97(3):1313-8. PubMed ID: 24377797
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  • 13. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE, Miracle RE, Drake MA.
    J Dairy Sci; 2011 Mar; 94(3):1185-93. PubMed ID: 21338784
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  • 14. 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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  • 15. 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 25; 100(11):8754-8758. PubMed ID: 28843687
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  • 16. 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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  • 17. Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.
    Adams MC, Zulewska J, Barbano DM.
    J Dairy Sci; 2013 Apr 25; 96(4):2035-2047. PubMed ID: 23415538
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  • 18. 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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  • 19. 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 25; 77(7):C798-804. PubMed ID: 22757701
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  • 20. 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 25; 95(1):36-49. PubMed ID: 22192182
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