Search Results - "Schiano, A.N."

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives by Schiano, A N, Harwood, W S, Gerard, P D, Drake, M A

“…Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and…”
Get more information

Parents' implicit perceptions of dairy milk and plant-based milk alternatives by Schiano, A.N., Nishku, S., Racette, C.M., Drake, M.A.

“…Dairy product consumption is motivated by both familiarity and habit. Milk consumption decreases with age, but milk consumption during childhood and…”
Get full text

Consumer perception of ice cream and frozen desserts in the “better-for-you” category by Sipple, L.R., Racette, C.M., Schiano, A.N., Drake, M.A.

“…The consumption of ice cream and frozen desserts in the “better-for-you” (BFY) category has grown rapidly over the past few years, even as traditional ice…”
Get full text

A 100-Year Review: Sensory analysis of milk by Schiano, A N, Harwood, W S, Drake, M A

“…Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory…”
Get more information

Does vitamin fortification affect light oxidation in fluid skim milk? by Schiano, A N, Jo, Y, Barbano, D M, Drake, M A

“…Off-flavors in milk related to light oxidation form due to photoxidation of native riboflavin and tetrapyrroles, resulting in an array of lipid oxidation…”
Get more information

Child preferences and perceptions of fluid milk in school meal programs by Sipple, L R, Schiano, A N, Cadwallader, D C, Drake, M A

“…School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption…”
Get more information

Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk by Schiano, A N, Benoist, D M, Drake, M A

“…Vitamin fortification of dairy products, including fluid milk and fortified whey protein beverages, is an industry standard but can lead to the development of…”
Get more information

The effect of vitamin concentrates on the flavor of pasteurized fluid milk by Yeh, E B, Schiano, A N, Jo, Y, Barbano, D M, Drake, M A

“…Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet…”
Get more information