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dc.contributor.authorBianchi, Laurie M.en
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorWebster, Janet B.en
dc.contributor.authorJohnson, Daryan S.en
dc.contributor.authorChang, Hao-Hsunen
dc.contributor.authorMarcy, Joseph E.en
dc.contributor.authorO'Keefe, Sean F.en
dc.coverage.spatialUnited Statesen
dc.date.accessioned2016-10-11T23:58:30Zen
dc.date.available2016-10-11T23:58:30Zen
dc.date.issued2015-07en
dc.identifier.urihttp://hdl.handle.net/10919/73193en
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
dc.description.sponsorshipDuPonten
dc.description.sponsorshipVirginia Agricultural Experiment Stationen
dc.description.sponsorshipNational Institute of Food and Agriculture. Hatch Programen
dc.description.sponsorshipVirginia Tech. Open Access Subvention Funden
dc.format.extent319 - 330 page(s)en
dc.format.mimetypeapplication/pdfen
dc.languageengen
dc.publisherWileyen
dc.relation.urihttp://www.ncbi.nlm.nih.gov/pubmed/26288724en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectLighten
dc.subjectoxidationen
dc.subjectpackagingen
dc.subjectsensoryen
dc.titleProtecting soymilk flavor and nutrients from photodegradation.en
dc.typeArticle - Refereeden
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.contributor.departmentFralin Life Sciences Instituteen
dc.description.notesPublished (Publication status)en
dc.title.serialFood Sci Nutren
dc.identifier.doihttps://doi.org/10.1002/fsn3.222en
dc.identifier.volume3en
dc.identifier.issue4en
dc.type.dcmitypeTexten
dc.identifier.eissn2048-7177en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS Researchen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International