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backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by M. Van Aardt</h3></div><div class="js-work-strip profile--work_container" data-work-id="15269987"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/15269987/Controlled_Release_of_Antioxidants_from_Polymeric_Films_to_Control_Lipid_Oxidation_in_1"><img alt="Research paper thumbnail of Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15269987/Controlled_Release_of_Antioxidants_from_Polymeric_Films_to_Control_Lipid_Oxidation_in_1">Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269987"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269987"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269987; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269987]").text(description); $(".js-view-count[data-work-id=15269987]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269987; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269987']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269987, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=15269987]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269987,"title":"Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2000,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/15269987/Controlled_Release_of_Antioxidants_from_Polymeric_Films_to_Control_Lipid_Oxidation_in_1","translated_internal_url":"","created_at":"2015-08-29T11:21:18.190-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34347970,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":5236176,"work_id":15269987,"tagging_user_id":34347970,"tagged_user_id":34181731,"co_author_invite_id":null,"email":"j***y@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"Joseph Marcy","title":"Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1"},{"id":5236178,"work_id":15269987,"tagging_user_id":34347970,"tagged_user_id":31124572,"co_author_invite_id":null,"email":"s***i@asb.dk","affiliation":"Aarhus University; School of Business and Social Sciences","display_order":4194304,"name":"steen nielsen","title":"Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1"},{"id":5236180,"work_id":15269987,"tagging_user_id":34347970,"tagged_user_id":26473873,"co_author_invite_id":null,"email":"d***s@vt.edu","display_order":6291456,"name":"Susan Duncan","title":"Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1"},{"id":5236183,"work_id":15269987,"tagging_user_id":34347970,"tagged_user_id":34263125,"co_author_invite_id":null,"email":"o***s@vt.edu","display_order":7340032,"name":"Sean O'Keefe","title":"Controlled Release of Antioxidants from Polymeric Films to Control Lipid Oxidation in 1"},{"id":5236185,"work_id":15269987,"tagging_user_id":34347970,"tagged_user_id":null,"co_author_invite_id":1175287,"email":"s***2@msstate.edu","display_order":7864320,"name":"S. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="15269986"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/15269986/Aroma_analysis_of_light_exposed_milk_stored_with_and_without_natural_and_synthetic_antioxidants"><img alt="Research paper thumbnail of Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants" class="work-thumbnail" src="https://attachments.academia-assets.com/43380453/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15269986/Aroma_analysis_of_light_exposed_milk_stored_with_and_without_natural_and_synthetic_antioxidants">Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of dairy science</span><span>, 2005</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of antioxidants, added in a single initial dose or in weekly additions to extended she...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4 degrees C. Light-induced oxidation was measured by determining pentanal, hexanal, heptanal, and 1-octen-3-ol contents. Weekly addition of a combination of butylated hydroxyanisole and butylated hydroxytoluene (100 mg/kg of milk fat, each) maintained heptanal content of milk at levels comparable to light-protected milk, whereas an initial single addition of alpha-tocopherol significantly decreased hexanal content over the first 4 wk of storage. Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. The addition of butylated hydroxyanisole and butylated hydroxytoluene in a single initial addition resulted in decreases in pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas the addition of a...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a86a410ce4074e8d9bd3980a4b7fed61" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43380453,"asset_id":15269986,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43380453/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269986"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269986"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269986; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269986]").text(description); $(".js-view-count[data-work-id=15269986]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269986; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269986']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269986, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a86a410ce4074e8d9bd3980a4b7fed61" } } $('.js-work-strip[data-work-id=15269986]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269986,"title":"Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants","translated_title":"","metadata":{"abstract":"The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4 degrees C. 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T枚lken subsp. wallichii sampled in a krimpsiekte-prevalent region" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15269985/Seasonal_variation_in_cotyledoside_concentration_of_Tylecodon_wallichii_Harv_T%C3%B6lken_subsp_wallichii_sampled_in_a_krimpsiekte_prevalent_region">Seasonal variation in cotyledoside concentration of Tylecodon wallichii (Harv.) T枚lken subsp. wallichii sampled in a krimpsiekte-prevalent region</a></div><div class="wp-workCard_item"><span>The Onderstepoort journal of veterinary research</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon inge...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon ingestion of certain members of the Crassulaceae (plakkies) containing cumulative neurotoxic bufadienolides. Tylecodon wallichii (Harv.) T枚lken subsp. wallichii is probably the most important species of the group of plants causing krimpsiekte. The growing tip of the stem and various other plant parts of T. wallichii, when available, were collected monthly. The seasonal variation in cotyledoside content of the plant was measured. Cotyledoside concentration was determined by high performance liquid chromatographic-electrospray mass spectrometry analysis (HPLC-ESMS). The cotyledoside concentration in the plant stems fluctuated substantially during the year, but tended to be higher in the cold winter months and increased again in the spring and early summer. Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269985"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269985"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269985; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269985]").text(description); $(".js-view-count[data-work-id=15269985]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269985; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269985']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269985, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=15269985]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269985,"title":"Seasonal variation in cotyledoside concentration of Tylecodon wallichii (Harv.) 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Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"The Onderstepoort journal of veterinary research"},"translated_abstract":"Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon ingestion of certain members of the Crassulaceae (plakkies) containing cumulative neurotoxic bufadienolides. Tylecodon wallichii (Harv.) T枚lken subsp. wallichii is probably the most important species of the group of plants causing krimpsiekte. The growing tip of the stem and various other plant parts of T. wallichii, when available, were collected monthly. The seasonal variation in cotyledoside content of the plant was measured. Cotyledoside concentration was determined by high performance liquid chromatographic-electrospray mass spectrometry analysis (HPLC-ESMS). The cotyledoside concentration in the plant stems fluctuated substantially during the year, but tended to be higher in the cold winter months and increased again in the spring and early summer. Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...","internal_url":"https://www.academia.edu/15269985/Seasonal_variation_in_cotyledoside_concentration_of_Tylecodon_wallichii_Harv_T%C3%B6lken_subsp_wallichii_sampled_in_a_krimpsiekte_prevalent_region","translated_internal_url":"","created_at":"2015-08-29T11:21:17.896-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34347970,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":5236188,"work_id":15269985,"tagging_user_id":34347970,"tagged_user_id":null,"co_author_invite_id":1175288,"email":"a***6@vt.edu","display_order":0,"name":"A. 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Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of Dairy Science</span><span>, 2001</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9592e5713126c080f0fe13377414d2b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43534409,"asset_id":15144039,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43534409/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144039"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144039"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144039; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144039]").text(description); $(".js-view-count[data-work-id=15144039]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144039; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144039']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144039, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "9592e5713126c080f0fe13377414d2b5" } } $('.js-work-strip[data-work-id=15144039]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144039,"title":"Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor","translated_title":"","metadata":{"grobid_abstract":"The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber poly(ethylene terephthalate) (PETE), clear PETE, and clear PETE-UV] were evaluated after exposure to fluorescent light (1100 to 1300 lx) for 18 d at 4掳C. Control samples packaged and stored under identical conditions were wrapped in foil to prevent light exposure. Selected flavor compounds in milk were measured analytically on d 0, 7, 14, and 18 of storage, while intensities of \"oxidation, \" \"acetaldehyde,\" and \"lacks freshness\" off-flavors were determined by sensory analysis at the same intervals. In light-exposed samples, oxidation off-flavor was significantly lower when packaged in amber PETE versus other containers. Milk packaged in HDPE containers showed a significantly higher level of oxidation offflavor than milk packaged in PETE-UV containers but not higher than clear PETE or glass containers. No significant difference in acetaldehyde off-flavor was found between package material treatments (exposed or protected). Acetaldehyde concentration never exceeded flavor threshold levels, regardless of packaging material. Amber and PETE-UV materials proved to be a competitive packaging choice for milk in preserving fresh milk flavor. (","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Journal of Dairy Science","grobid_abstract_attachment_id":43534409},"translated_abstract":null,"internal_url":"https://www.academia.edu/15144039/Effectiveness_of_Poly_ethylene_terephthalate_and_High_Density_Polyethylene_in_Protection_of_Milk_Flavor","translated_internal_url":"","created_at":"2015-08-24T05:55:47.416-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993684,"work_id":15144039,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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Concrete","url":"https://www.academia.edu/Documents/in/High_Density_Concrete"},{"id":686819,"name":"High Density Polyethylene","url":"https://www.academia.edu/Documents/in/High_Density_Polyethylene"},{"id":912859,"name":"Poly (Ethylene Terephthalate)","url":"https://www.academia.edu/Documents/in/Poly_Ethylene_Terephthalate_"},{"id":1228871,"name":"Polyethylene Terephthalates","url":"https://www.academia.edu/Documents/in/Polyethylene_Terephthalates"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="15144038"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification"><img alt="Research paper thumbnail of Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification">Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of Agricultural and Food Chemistry</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocol...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144038"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144038"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144038; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144038]").text(description); $(".js-view-count[data-work-id=15144038]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144038; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144038']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144038, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=15144038]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144038,"title":"Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification","translated_title":"","metadata":{"abstract":"The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Journal of Agricultural and Food Chemistry"},"translated_abstract":"The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.","internal_url":"https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification","translated_internal_url":"","created_at":"2015-08-24T05:55:47.149-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993685,"work_id":15144038,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>International Journal of Food Science & Technology</span><span>, 2007</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c5be7c92fad663db3645ccec2e80420c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43380450,"asset_id":15269983,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43380450/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269983"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269983"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269983; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269983]").text(description); $(".js-view-count[data-work-id=15269983]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269983; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269983']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269983, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c5be7c92fad663db3645ccec2e80420c" } } $('.js-work-strip[data-work-id=15269983]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269983,"title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids","translated_title":"","metadata":{"grobid_abstract":"Poly(lactide-co-glycolide) (PLGA) (50:50) films loaded with antioxidants, such as 2% a-tocopherol, or a combination of 1% butylated hydroxytoluene (BHT) and 1% butylated hydroxyanisole (BHA), were used in an antioxidant release study in water and oil at 4 and 25掳C, and to evaluate the stability of dry whole milk and dry buttermilk in the presence and absence of light. BHT was the only antioxidant that was released through diffusion and hydrolytic degradation of the polymer, when stored in water at room temperature for 8 weeks. As expected, polymer degradation did not take place when antioxidant-loaded films were stored in oil, whole milk powder (3.01% moisture) and buttermilk powder (4.60% moisture). However, a-tocopherol, BHA and BHT were released through diffusion from 0 to 21.9, 0 to 60.0 and 0 to 192.0-mg kg )1 milk fat, respectively, in whole milk powder after 4 weeks of storage at 25掳C. Pentanal, and not heptanal or hexanal, was significantly decreased when buttermilk powders were packaged in contact with BHA/BHT-loaded PLGA films.","publication_date":{"day":null,"month":null,"year":2007,"errors":{}},"publication_name":"International Journal of Food Science \u0026 Technology","grobid_abstract_attachment_id":43380450},"translated_abstract":null,"internal_url":"https://www.academia.edu/15269983/Release_of_antioxidants_from_poly_lactide_co_glycolide_films_into_dry_milk_products_and_food_simulating_liquids","translated_internal_url":"","created_at":"2015-08-29T11:21:17.479-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34347970,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":5236189,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":26473873,"co_author_invite_id":null,"email":"d***s@vt.edu","display_order":0,"name":"Susan Duncan","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236190,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":34181731,"co_author_invite_id":null,"email":"j***y@vt.edu","affiliation":"Virginia Tech","display_order":4194304,"name":"Joseph Marcy","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236191,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":null,"co_author_invite_id":1129258,"email":"t***g@vt.edu","display_order":6291456,"name":"Timothy Long","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236192,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":34263125,"co_author_invite_id":null,"email":"o***s@vt.edu","display_order":7340032,"name":"Sean O'Keefe","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"}],"downloadable_attachments":[{"id":43380450,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/43380450/thumbnails/1.jpg","file_name":"j.1365-2621.2006.01329.x.pdf20160305-17285-1o3qxvd","download_url":"https://www.academia.edu/attachments/43380450/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Release_of_antioxidants_from_poly_lactid.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/43380450/j.1365-2621.2006.01329.x-libre.pdf20160305-17285-1o3qxvd?1457168805=\u0026response-content-disposition=attachment%3B+filename%3DRelease_of_antioxidants_from_poly_lactid.pdf\u0026Expires=1732420034\u0026Signature=JVfDJVQfLP0cBZcg7KScAjuZZ9dpeyWdR57vWR26BS1a1C7CkcGHWlf9II6Y8rkAzP3zZa6nJTNFHwckHlsIHaQb-gPUUbhgnOssDWZsJD4VED1QiCEz1jVOlDWkaxfZhOhNWuwnD6ro2jSWm5LksyVxybEVeUMzcLKf8s3TXT8LTBec3oHytK3U8HovWnKrIEdAUmfZWMdSrWCFQ2LjqwZcgI7dLAAIlvMhy-62AKi39B50RYz-BRu58Ps4YZ6Vs6ni0G6xFMhtETll8mrsSQ6REOzkBZmO~uV5N75Ju0M2u7bBJoBjLVlEQIM26uBeBzP9PAtGYYxADjQcmbCqPg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Release_of_antioxidants_from_poly_lactide_co_glycolide_films_into_dry_milk_products_and_food_simulating_liquids","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":34347970,"first_name":"M. Van","middle_initials":null,"last_name":"Aardt","page_name":"MVanAardt","domain_name":"vt","created_at":"2015-08-29T11:20:55.415-07:00","display_name":"M. 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Van Aardt</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/OKeefeSean">Sean O'Keefe</a></span></div><div class="wp-workCard_item"><span>Journal of Agricultural and Food Chemistry</span><span>, 2004</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="90ec902f9f0bac725222e05be49a4543" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43534412,"asset_id":15144027,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43534412/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144027"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144027"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144027; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144027]").text(description); $(".js-view-count[data-work-id=15144027]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144027; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144027']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144027, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "90ec902f9f0bac725222e05be49a4543" } } $('.js-work-strip[data-work-id=15144027]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144027,"title":"Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils:聽 Thermogravimetric Analysis","translated_title":"","metadata":{"grobid_abstract":"Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (R-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil resistance to oxidation was obtained by measuring the increase in sample weight due to the uptake of molecular oxygen, the temperature at maximum sample weight, and the temperature at the onset of oxidation. When comparing sample weight increase, trilinolein proved to be oxidatively less stable than triolein, olive oil, and milk fat, while triolein was less stable than olive oil and milk fat. Olive oil showed significantly higher stability than milkfat when comparing the temperature at the onset of oxidation. When comparing effectiveness of antioxidants, a combination of 0.01% BHA and 0.01% BHT increased trilinolein stability the most.","publication_date":{"day":null,"month":null,"year":2004,"errors":{}},"publication_name":"Journal of Agricultural and Food Chemistry","grobid_abstract_attachment_id":43534412},"translated_abstract":null,"internal_url":"https://www.academia.edu/15144027/Effect_of_Antioxidants_on_Oxidative_Stability_of_Edible_Fats_and_Oils_Thermogravimetric_Analysis","translated_internal_url":"","created_at":"2015-08-24T05:55:45.398-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993720,"work_id":15144027,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="15269986"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/15269986/Aroma_analysis_of_light_exposed_milk_stored_with_and_without_natural_and_synthetic_antioxidants"><img alt="Research paper thumbnail of Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants" class="work-thumbnail" src="https://attachments.academia-assets.com/43380453/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15269986/Aroma_analysis_of_light_exposed_milk_stored_with_and_without_natural_and_synthetic_antioxidants">Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of dairy science</span><span>, 2005</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of antioxidants, added in a single initial dose or in weekly additions to extended she...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4 degrees C. Light-induced oxidation was measured by determining pentanal, hexanal, heptanal, and 1-octen-3-ol contents. Weekly addition of a combination of butylated hydroxyanisole and butylated hydroxytoluene (100 mg/kg of milk fat, each) maintained heptanal content of milk at levels comparable to light-protected milk, whereas an initial single addition of alpha-tocopherol significantly decreased hexanal content over the first 4 wk of storage. Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. The addition of butylated hydroxyanisole and butylated hydroxytoluene in a single initial addition resulted in decreases in pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas the addition of a...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a86a410ce4074e8d9bd3980a4b7fed61" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43380453,"asset_id":15269986,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43380453/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269986"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269986"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269986; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269986]").text(description); $(".js-view-count[data-work-id=15269986]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269986; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269986']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269986, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a86a410ce4074e8d9bd3980a4b7fed61" } } $('.js-work-strip[data-work-id=15269986]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269986,"title":"Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants","translated_title":"","metadata":{"abstract":"The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4 degrees C. 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T枚lken subsp. wallichii sampled in a krimpsiekte-prevalent region" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15269985/Seasonal_variation_in_cotyledoside_concentration_of_Tylecodon_wallichii_Harv_T%C3%B6lken_subsp_wallichii_sampled_in_a_krimpsiekte_prevalent_region">Seasonal variation in cotyledoside concentration of Tylecodon wallichii (Harv.) T枚lken subsp. wallichii sampled in a krimpsiekte-prevalent region</a></div><div class="wp-workCard_item"><span>The Onderstepoort journal of veterinary research</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon inge...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon ingestion of certain members of the Crassulaceae (plakkies) containing cumulative neurotoxic bufadienolides. Tylecodon wallichii (Harv.) T枚lken subsp. wallichii is probably the most important species of the group of plants causing krimpsiekte. The growing tip of the stem and various other plant parts of T. wallichii, when available, were collected monthly. The seasonal variation in cotyledoside content of the plant was measured. Cotyledoside concentration was determined by high performance liquid chromatographic-electrospray mass spectrometry analysis (HPLC-ESMS). The cotyledoside concentration in the plant stems fluctuated substantially during the year, but tended to be higher in the cold winter months and increased again in the spring and early summer. Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269985"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269985"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269985; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269985]").text(description); $(".js-view-count[data-work-id=15269985]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269985; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269985']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269985, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=15269985]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269985,"title":"Seasonal variation in cotyledoside concentration of Tylecodon wallichii (Harv.) 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Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"The Onderstepoort journal of veterinary research"},"translated_abstract":"Krimpsiekte, an economically important neuromuscular affliction of small stock, follows upon ingestion of certain members of the Crassulaceae (plakkies) containing cumulative neurotoxic bufadienolides. Tylecodon wallichii (Harv.) T枚lken subsp. wallichii is probably the most important species of the group of plants causing krimpsiekte. The growing tip of the stem and various other plant parts of T. wallichii, when available, were collected monthly. The seasonal variation in cotyledoside content of the plant was measured. Cotyledoside concentration was determined by high performance liquid chromatographic-electrospray mass spectrometry analysis (HPLC-ESMS). The cotyledoside concentration in the plant stems fluctuated substantially during the year, but tended to be higher in the cold winter months and increased again in the spring and early summer. Elevated plant stem concentrations corresponded with natural field outbreaks of krimpsiekte, which usually occur during the winter to early...","internal_url":"https://www.academia.edu/15269985/Seasonal_variation_in_cotyledoside_concentration_of_Tylecodon_wallichii_Harv_T%C3%B6lken_subsp_wallichii_sampled_in_a_krimpsiekte_prevalent_region","translated_internal_url":"","created_at":"2015-08-29T11:21:17.896-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34347970,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":5236188,"work_id":15269985,"tagging_user_id":34347970,"tagged_user_id":null,"co_author_invite_id":1175288,"email":"a***6@vt.edu","display_order":0,"name":"A. 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Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of Dairy Science</span><span>, 2001</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9592e5713126c080f0fe13377414d2b5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43534409,"asset_id":15144039,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43534409/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144039"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144039"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144039; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144039]").text(description); $(".js-view-count[data-work-id=15144039]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144039; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144039']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144039, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "9592e5713126c080f0fe13377414d2b5" } } $('.js-work-strip[data-work-id=15144039]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144039,"title":"Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor","translated_title":"","metadata":{"grobid_abstract":"The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber poly(ethylene terephthalate) (PETE), clear PETE, and clear PETE-UV] were evaluated after exposure to fluorescent light (1100 to 1300 lx) for 18 d at 4掳C. Control samples packaged and stored under identical conditions were wrapped in foil to prevent light exposure. Selected flavor compounds in milk were measured analytically on d 0, 7, 14, and 18 of storage, while intensities of \"oxidation, \" \"acetaldehyde,\" and \"lacks freshness\" off-flavors were determined by sensory analysis at the same intervals. In light-exposed samples, oxidation off-flavor was significantly lower when packaged in amber PETE versus other containers. Milk packaged in HDPE containers showed a significantly higher level of oxidation offflavor than milk packaged in PETE-UV containers but not higher than clear PETE or glass containers. No significant difference in acetaldehyde off-flavor was found between package material treatments (exposed or protected). Acetaldehyde concentration never exceeded flavor threshold levels, regardless of packaging material. Amber and PETE-UV materials proved to be a competitive packaging choice for milk in preserving fresh milk flavor. (","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Journal of Dairy Science","grobid_abstract_attachment_id":43534409},"translated_abstract":null,"internal_url":"https://www.academia.edu/15144039/Effectiveness_of_Poly_ethylene_terephthalate_and_High_Density_Polyethylene_in_Protection_of_Milk_Flavor","translated_internal_url":"","created_at":"2015-08-24T05:55:47.416-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993684,"work_id":15144039,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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Long","title":"Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk 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Concrete","url":"https://www.academia.edu/Documents/in/High_Density_Concrete"},{"id":686819,"name":"High Density Polyethylene","url":"https://www.academia.edu/Documents/in/High_Density_Polyethylene"},{"id":912859,"name":"Poly (Ethylene Terephthalate)","url":"https://www.academia.edu/Documents/in/Poly_Ethylene_Terephthalate_"},{"id":1228871,"name":"Polyethylene Terephthalates","url":"https://www.academia.edu/Documents/in/Polyethylene_Terephthalates"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="15144038"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification"><img alt="Research paper thumbnail of Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification">Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>Journal of Agricultural and Food Chemistry</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocol...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144038"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144038"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144038; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144038]").text(description); $(".js-view-count[data-work-id=15144038]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144038; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144038']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144038, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=15144038]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144038,"title":"Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification","translated_title":"","metadata":{"abstract":"The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Journal of Agricultural and Food Chemistry"},"translated_abstract":"The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various fat contents, with thresholds ranging from 3939 to 4040 ppb. Chocolate-flavored milk and spring water showed thresholds of 10048 and 167 ppb, respectively, which compares favorably with previous studies. Solid phase microextraction (SPME) was verified as an effective method for the recovery of acetaldehyde in all media with detection levels as low as 200 and 20 ppb in milk and water, respectively, when using a polydimethyl siloxane/Carboxen SPME fiber in static headspace at 45 degrees C for 15 min.","internal_url":"https://www.academia.edu/15144038/Flavor_Threshold_for_Acetaldehyde_in_Milk_Chocolate_Milk_and_Spring_Water_Using_Solid_Phase_Microextraction_Gas_Chromatography_for_Quantification","translated_internal_url":"","created_at":"2015-08-24T05:55:47.149-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993685,"work_id":15144038,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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Van Aardt</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></span></div><div class="wp-workCard_item"><span>International Journal of Food Science & Technology</span><span>, 2007</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c5be7c92fad663db3645ccec2e80420c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43380450,"asset_id":15269983,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43380450/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15269983"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15269983"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15269983; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15269983]").text(description); $(".js-view-count[data-work-id=15269983]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15269983; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15269983']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15269983, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "c5be7c92fad663db3645ccec2e80420c" } } $('.js-work-strip[data-work-id=15269983]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15269983,"title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids","translated_title":"","metadata":{"grobid_abstract":"Poly(lactide-co-glycolide) (PLGA) (50:50) films loaded with antioxidants, such as 2% a-tocopherol, or a combination of 1% butylated hydroxytoluene (BHT) and 1% butylated hydroxyanisole (BHA), were used in an antioxidant release study in water and oil at 4 and 25掳C, and to evaluate the stability of dry whole milk and dry buttermilk in the presence and absence of light. BHT was the only antioxidant that was released through diffusion and hydrolytic degradation of the polymer, when stored in water at room temperature for 8 weeks. As expected, polymer degradation did not take place when antioxidant-loaded films were stored in oil, whole milk powder (3.01% moisture) and buttermilk powder (4.60% moisture). However, a-tocopherol, BHA and BHT were released through diffusion from 0 to 21.9, 0 to 60.0 and 0 to 192.0-mg kg )1 milk fat, respectively, in whole milk powder after 4 weeks of storage at 25掳C. Pentanal, and not heptanal or hexanal, was significantly decreased when buttermilk powders were packaged in contact with BHA/BHT-loaded PLGA films.","publication_date":{"day":null,"month":null,"year":2007,"errors":{}},"publication_name":"International Journal of Food Science \u0026 Technology","grobid_abstract_attachment_id":43380450},"translated_abstract":null,"internal_url":"https://www.academia.edu/15269983/Release_of_antioxidants_from_poly_lactide_co_glycolide_films_into_dry_milk_products_and_food_simulating_liquids","translated_internal_url":"","created_at":"2015-08-29T11:21:17.479-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34347970,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":5236189,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":26473873,"co_author_invite_id":null,"email":"d***s@vt.edu","display_order":0,"name":"Susan Duncan","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236190,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":34181731,"co_author_invite_id":null,"email":"j***y@vt.edu","affiliation":"Virginia Tech","display_order":4194304,"name":"Joseph Marcy","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236191,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":null,"co_author_invite_id":1129258,"email":"t***g@vt.edu","display_order":6291456,"name":"Timothy Long","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"},{"id":5236192,"work_id":15269983,"tagging_user_id":34347970,"tagged_user_id":34263125,"co_author_invite_id":null,"email":"o***s@vt.edu","display_order":7340032,"name":"Sean O'Keefe","title":"Release of antioxidants from poly(lactide-co-glycolide) films into dry milk products and food simulating liquids"}],"downloadable_attachments":[{"id":43380450,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/43380450/thumbnails/1.jpg","file_name":"j.1365-2621.2006.01329.x.pdf20160305-17285-1o3qxvd","download_url":"https://www.academia.edu/attachments/43380450/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Release_of_antioxidants_from_poly_lactid.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/43380450/j.1365-2621.2006.01329.x-libre.pdf20160305-17285-1o3qxvd?1457168805=\u0026response-content-disposition=attachment%3B+filename%3DRelease_of_antioxidants_from_poly_lactid.pdf\u0026Expires=1732420034\u0026Signature=JVfDJVQfLP0cBZcg7KScAjuZZ9dpeyWdR57vWR26BS1a1C7CkcGHWlf9II6Y8rkAzP3zZa6nJTNFHwckHlsIHaQb-gPUUbhgnOssDWZsJD4VED1QiCEz1jVOlDWkaxfZhOhNWuwnD6ro2jSWm5LksyVxybEVeUMzcLKf8s3TXT8LTBec3oHytK3U8HovWnKrIEdAUmfZWMdSrWCFQ2LjqwZcgI7dLAAIlvMhy-62AKi39B50RYz-BRu58Ps4YZ6Vs6ni0G6xFMhtETll8mrsSQ6REOzkBZmO~uV5N75Ju0M2u7bBJoBjLVlEQIM26uBeBzP9PAtGYYxADjQcmbCqPg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Release_of_antioxidants_from_poly_lactide_co_glycolide_films_into_dry_milk_products_and_food_simulating_liquids","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":34347970,"first_name":"M. Van","middle_initials":null,"last_name":"Aardt","page_name":"MVanAardt","domain_name":"vt","created_at":"2015-08-29T11:20:55.415-07:00","display_name":"M. 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Van Aardt</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/OKeefeSean">Sean O'Keefe</a></span></div><div class="wp-workCard_item"><span>Journal of Agricultural and Food Chemistry</span><span>, 2004</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="90ec902f9f0bac725222e05be49a4543" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43534412,"asset_id":15144027,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43534412/download_file?st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&st=MTczMjQxNjQzNCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="15144027"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="15144027"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15144027; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15144027]").text(description); $(".js-view-count[data-work-id=15144027]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15144027; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='15144027']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 15144027, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "90ec902f9f0bac725222e05be49a4543" } } $('.js-work-strip[data-work-id=15144027]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":15144027,"title":"Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils:聽 Thermogravimetric Analysis","translated_title":"","metadata":{"grobid_abstract":"Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (R-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil resistance to oxidation was obtained by measuring the increase in sample weight due to the uptake of molecular oxygen, the temperature at maximum sample weight, and the temperature at the onset of oxidation. When comparing sample weight increase, trilinolein proved to be oxidatively less stable than triolein, olive oil, and milk fat, while triolein was less stable than olive oil and milk fat. Olive oil showed significantly higher stability than milkfat when comparing the temperature at the onset of oxidation. When comparing effectiveness of antioxidants, a combination of 0.01% BHA and 0.01% BHT increased trilinolein stability the most.","publication_date":{"day":null,"month":null,"year":2004,"errors":{}},"publication_name":"Journal of Agricultural and Food Chemistry","grobid_abstract_attachment_id":43534412},"translated_abstract":null,"internal_url":"https://www.academia.edu/15144027/Effect_of_Antioxidants_on_Oxidative_Stability_of_Edible_Fats_and_Oils_Thermogravimetric_Analysis","translated_internal_url":"","created_at":"2015-08-24T05:55:45.398-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":34181731,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":4993720,"work_id":15144027,"tagging_user_id":34181731,"tagged_user_id":34347970,"co_author_invite_id":1129246,"email":"m***d@vt.edu","affiliation":"Virginia Tech","display_order":0,"name":"M. 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