{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T23:24:37Z","timestamp":1768778677222,"version":"3.49.0"},"reference-count":39,"publisher":"American Dairy Science Association","issue":"4","license":[{"start":{"date-parts":[[2015,4,1]],"date-time":"2015-04-01T00:00:00Z","timestamp":1427846400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,1,10]],"date-time":"2019-01-10T00:00:00Z","timestamp":1547078400000},"content-version":"vor","delay-in-days":1380,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/100013141","name":"Virginia Agricultural Experiment Station, Virginia Polytechnic Institute and State University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100013141","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100004352","name":"DuPont","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100004352","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2015,4]]},"DOI":"10.3168\/jds.2014-8857","type":"journal-article","created":{"date-parts":[[2015,2,7]],"date-time":"2015-02-07T19:49:08Z","timestamp":1423338548000},"page":"2205-2214","source":"Crossref","is-referenced-by-count":48,"title":["Packaging modifications for protecting flavor of extended-shelf-life milk from light"],"prefix":"10.3168","volume":"98","author":[{"given":"D.S.","family":"Johnson","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S.E.","family":"Duncan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"L.M.","family":"Bianchi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"H.H.","family":"Chang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"W.N.","family":"Eigel","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S.F.","family":"O\u2019Keefe","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2014-8857_bib0005","doi-asserted-by":"crossref","first-page":"430","DOI":"10.4315\/0362-028X-53.5.430","article-title":"Light effects on food","volume":"53","author":"Bekbolet","year":"1990","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2014-8857_bib0010","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1111\/j.1541-4337.2002.tb00007.x","article-title":"Chemistry and reaction of singlet oxygen in foods","volume":"1","author":"Boff","year":"2002","journal-title":"Comprehensive Rev. Food Sci. Food Safety"},{"key":"10.3168\/jds.2014-8857_bib0015","first-page":"1","article-title":"Dairy Products","volume":"II","author":"Bradley","year":"2000"},{"key":"10.3168\/jds.2014-8857_bib0020","series-title":"Flavor Analysis: Developments in Isolation and Characterization\/ACS","first-page":"343","article-title":"Analysis of aroma-active components of light activated milk","author":"Cadwallader","year":"1998"},{"key":"10.3168\/jds.2014-8857_bib0025","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.meatsci.2005.07.015","article-title":"Flavour perception of oxidation in beef","volume":"72","author":"Campo","year":"2006","journal-title":"Meat Sci."},{"key":"10.3168\/jds.2014-8857_bib0030","first-page":"40","article-title":"New study validates light blocking efforts: Teens taste light-oxidization in milk and don\u2019t like it","volume":"103","author":"Chapman","year":"2002","journal-title":"Dairy Foods"},{"key":"10.3168\/jds.2014-8857_bib0035","doi-asserted-by":"crossref","first-page":"2770","DOI":"10.1111\/j.1365-2621.2002.tb08813.x","article-title":"Sensory threshold of light-oxidized flavor defects in milk","volume":"67","author":"Chapman","year":"2002","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2014-8857_bib0040","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/S0315-5463(81)72725-1","article-title":"Evaluation of effectiveness of polyethylene overwraps in preventing light-induced oxidation of milk in pouches","volume":"14","author":"Christy","year":"1981","journal-title":"Can. Inst. Food Sci. Technol. J."},{"key":"10.3168\/jds.2014-8857_bib0045","doi-asserted-by":"crossref","first-page":"383","DOI":"10.4315\/0022-2747-36.7.383","article-title":"Effect of fluorescent light on the flavor and selected nutrients of homogenized milk held in conventional containers","volume":"36","author":"Dimick","year":"1973","journal-title":"J. Milk Food Technol."},{"key":"10.3168\/jds.2014-8857_bib0050","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/S0315-5463(82)72607-0","article-title":"Photochemical effects on flavor and nutrients of fluid milk","volume":"15","author":"Dimick","year":"1982","journal-title":"Can. Inst. Food Sci. Technol. J."},{"key":"10.3168\/jds.2014-8857_bib0055","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/B978-0-12-394598-3.00002-2","article-title":"Implications of light energy on food quality and packaging selection","volume":"67","author":"Duncan","year":"2012","journal-title":"Adv. Food Nutr. Res."},{"key":"10.3168\/jds.2014-8857_bib0060","series-title":"Chapter 15 in Emerging Food Packaging Technologies: Principles and Practice","article-title":"Light-protective packaging materials for foods and beverages","author":"Duncan","year":"2012"},{"key":"10.3168\/jds.2014-8857_bib0065","series-title":"Chapter 4. In Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Volume 2)","article-title":"Oxidation and protection of milk and dairy products","author":"Duncan","year":"2010"},{"key":"10.3168\/jds.2014-8857_bib0070","series-title":"Polymers, Light and the Science of TiO2","year":"2007"},{"key":"10.3168\/jds.2014-8857_bib0075","series-title":"Light damage in milk: A comparison of the protective properties of paperboard cartons and plastic bottles","author":"Farrer","year":"1983"},{"key":"10.3168\/jds.2014-8857_bib0080","first-page":"488","article-title":"Sensory evaluation of and consumer response to off-flavor in milk","volume":"15","author":"Heer","year":"1995","journal-title":"Dairy Food and Environ. Sanitation"},{"key":"10.3168\/jds.2014-8857_bib0085","doi-asserted-by":"crossref","first-page":"19","DOI":"10.4315\/0362-028X-51.1.19","article-title":"Effect of fluorescent light on flavor and riboflavin content of milk held in modified half-gallon containers","volume":"51","author":"Hoskin","year":"1988","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2014-8857_bib0090","doi-asserted-by":"crossref","first-page":"105","DOI":"10.4315\/0362-028X-42.2.105","article-title":"Evaluation of fluorescent light on flavor and riboflavin content of milk held in gallon returnable containers","volume":"42","author":"Hoskin","year":"1979","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2014-8857_bib0095","series-title":"Mechanisms in Protein Chemistry","author":"Kyte","year":"1995"},{"key":"10.3168\/jds.2014-8857_bib0100","series-title":"Page 153 in Standard Methods for the Examination of Dairy Products","article-title":"Microbiological count methods","author":"Laird","year":"2004"},{"key":"10.3168\/jds.2014-8857_bib0105","doi-asserted-by":"crossref","first-page":"806","DOI":"10.4315\/0362-028X-41.10.806","article-title":"Organoleptic, chemical and microbiological changes in ultra-high-temperature sterilized milk stored at room temperature","volume":"41","author":"Mehta","year":"1978","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2014-8857_bib0110","series-title":"Sensory Evaluation Techniques","author":"Meilgaard","year":"2007"},{"key":"10.3168\/jds.2014-8857_bib0115","doi-asserted-by":"crossref","first-page":"499","DOI":"10.3168\/jds.S0022-0302(05)72712-0","article-title":"Protective influence of several packaging materials on light oxidation of milk","volume":"88","author":"Mestdagh","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2014-8857_bib0120","doi-asserted-by":"crossref","first-page":"6242","DOI":"10.3168\/jds.2012-5364","article-title":"Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health","volume":"95","author":"Moore","year":"2012","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2014-8857_bib0125","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.idairyj.2003.09.001","article-title":"Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: Chemical and sensorial aspects","volume":"14","author":"Moyssiadi","year":"2004","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2014-8857_bib0130","series-title":"Food Packaging Principles and Practices","author":"Robertson","year":"2006"},{"key":"10.3168\/jds.2014-8857_bib0135","first-page":"676","article-title":"Effects of milk fortification with ascorbic acid and iron","volume":"48","author":"Rosenthal","year":"1993","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2014-8857_bib0140","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1080\/02652039809374605","article-title":"Sensory and chemical quality of UHT-milk stored in paperboard cartons with different oxygen and light barriers","volume":"15","author":"Rysstad","year":"1998","journal-title":"Food Addit. Contam."},{"key":"10.3168\/jds.2014-8857_bib0145","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1007\/BF02636815","article-title":"Stability of edible oils and fats to fluorescent light irradiation","volume":"53","author":"Sattar","year":"1976","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.3168\/jds.2014-8857_bib0150","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1111\/j.1745-4573.1991.tb00451.x","article-title":"A rapid, direct chemical assay for the quantitative determination of thiobarbituric acid reactive substances in raw, cooked, and cooked\/stored muscles foods","volume":"2","author":"Spanier","year":"1991","journal-title":"J. Muscle Foods"},{"key":"10.3168\/jds.2014-8857_bib0155","doi-asserted-by":"crossref","first-page":"57S","DOI":"10.1016\/S0985-0562(13)70335-2","article-title":"Variations des teneurs en riboflavine du lait de vache selon les conditions de production","volume":"27","author":"Vallet","year":"2013","journal-title":"Nutr. Clin. Metab."},{"key":"10.3168\/jds.2014-8857_bib0160","doi-asserted-by":"crossref","first-page":"1341","DOI":"10.3168\/jds.S0022-0302(01)70164-6","article-title":"Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor","volume":"84","author":"van Aardt","year":"2001","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2014-8857_bib0165","doi-asserted-by":"crossref","first-page":"872","DOI":"10.3168\/jds.S0022-0302(05)72753-3","article-title":"Effect of antioxidant (\u03b1-tocopherol and ascorbic acid) fortification on light-induced flavor of milk","volume":"88","author":"van Aardt","year":"2005","journal-title":"J. Dairy Sci."},{"issue":"E. Suppl.","key":"10.3168\/jds.2014-8857_bib0170","first-page":"509","article-title":"Light exposure affects milk acceptability and emotional response of college students","volume":"97","author":"Walsh","year":"2014","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2014-8857_bib0175","doi-asserted-by":"crossref","first-page":"S390","DOI":"10.1111\/j.1750-3841.2009.01336.x","article-title":"Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference","volume":"74","author":"Webster","year":"2009","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2014-8857_bib0180","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/j.idairyj.2010.11.006","article-title":"Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in UHT milk","volume":"21","author":"Webster","year":"2011","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2014-8857_bib0185","doi-asserted-by":"crossref","first-page":"261","DOI":"10.3168\/jds.S0022-0302(85)80816-X","article-title":"Consumer reaction to colored plastic milk jugs","volume":"68","author":"White","year":"1985","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2014-8857_bib0190","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.idairyj.2004.08.009","article-title":"The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis","volume":"15","author":"Wold","year":"2005","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2014-8857_bib0195","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2003.10.009","article-title":"Shelf-life of whole pasteurized milk in Greece: Effect of packaging material","volume":"87","author":"Zygoura","year":"2004","journal-title":"Food Chem."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030215000752?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030215000752?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030215000752","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T22:03:54Z","timestamp":1731103434000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030215000752"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,4]]},"references-count":39,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2015,4]]}},"alternative-id":["S0022030215000752"],"URL":"https:\/\/doi.org\/10.3168\/jds.2014-8857","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2015,4]]}}}