Changes in lipid fraction of milk due to pasteurisation or UHT treatments
2001
Branciari, R. | Sukasi Sangamayya, R. | Avellini, P. (Perugia Univ. (Italy). Dipartimento di Scienze degli Alimenti)
إنجليزي. The influence of heat treatment on the lipid fraction of milk was evaluated. Slight increases in the total amount of free fatty acids were observed in pasteurised and UHT milk with respect to raw milk. Significant differences were observed in the acidic profiles of the triglyceridic and free fatty acid fractions. Cholesterol content was slightly reduced due to heat treatment
اظهر المزيد [+] اقل [-]إيطالي. [E' stata valutata l'influenza del trattamento termico sulla frazione lipidica del latte. Sono stati osservati lievi incrementi della quantita' totale di acidi grassi liberi in latte pastorizzato e UHT rispetto al latte crudo. Sono state riscontrate differenze significative nei profili delle frazioni di trigliceridi e acidi grassi liberi. Il contenuto di colesterolo risultava leggermente ridotto a causa del trattamento termico]
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare