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dc.contributor.authorBianchi, Laurie M.en_US
dc.contributor.authorDuncan, Susan E.en_US
dc.contributor.authorWebster, Janet B.en_US
dc.contributor.authorJohnson, Daryan S.en_US
dc.contributor.authorChang, Hao-Hsunen_US
dc.contributor.authorMarcy, Joseph E.en_US
dc.contributor.authorO'Keefe, Sean F.en_US
dc.coverage.spatialUnited Statesen_US
dc.date.accessioned2016-10-11T23:58:30Z
dc.date.available2016-10-11T23:58:30Z
dc.date.issued2015-07en_US
dc.identifier.urihttp://hdl.handle.net/10919/73193
dc.description.abstractFive different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light protective additives (LPA). Two controls [(1) no LPA (translucent appearance); (2) a light-protected control (foil overwrap over no LPA control)] and three LPA-containing treatments, Low (0.6% TiO2), Medium (1.3% TiO2), High (4.3% TiO2) were studied. Bottles were stored in a lighted refrigerated display case (average light intensity between 800 to 2200 lux; 3°C) for 36 days and evaluated weekly. Soymilk packaged in high LPA bottles was protected from developing light-oxidized off-flavors and odors for a minimum of 15 days. High LPA bottles provided protection for riboflavin and controlled development of photooxidative products for approximately 29 days.en_US
dc.description.sponsorshipDuPont
dc.description.sponsorshipVirginia Agricultural Experiment Station
dc.description.sponsorshipNational Institute of Food and Agriculture. Hatch Program
dc.description.sponsorshipVirginia Tech. Open Access Subvention Fund
dc.format.extent319 - 330 page(s)en_US
dc.format.mimetypeapplication/pdfen_US
dc.languageengen_US
dc.publisherWiley
dc.relation.urihttp://www.ncbi.nlm.nih.gov/pubmed/26288724en_US
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectLighten_US
dc.subjectoxidationen_US
dc.subjectpackagingen_US
dc.subjectsensoryen_US
dc.titleProtecting soymilk flavor and nutrients from photodegradation.en_US
dc.typeArticle - Refereeden_US
dc.description.notesPublished (Publication status)en_US
dc.title.serialFood Sci Nutren_US
dc.identifier.doihttps://doi.org/10.1002/fsn3.222
dc.identifier.volume3en_US
dc.identifier.issue4en_US
dc.type.dcmitypeTexten_US
dc.identifier.eissn2048-7177en_US
pubs.organisational-group/Virginia Tech
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS Research
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Faculty
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technology
pubs.organisational-group/Virginia Tech/All T&R Faculty


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Creative Commons Attribution 4.0 International (CC BY 4.0)
License: Creative Commons Attribution 4.0 International (CC BY 4.0)