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Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka”
operational procedures → used in → yogurt and sour cream processing
“No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar.”
CLA content → did not change → in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar
“Addition of sour cream and Calci-Trim milk reduced the availability of the oxalate in the spinach significantly (P<0.05)”
sour cream and Calci-Trim milk → reduces → oxalate availability
“Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and”
reduced-fat and fat-free sour creams → are characterized by → cardboard, acetaldehyde/green flavors
“reduced-fat and fat-free samples displayed high intensities of these attributes”
reduced-fat and fat-free sour creams → display → high intensities of surface gloss and chalky textural attributes