Data/hora: 12/06/2024 07:48:20

Provedor de dados: | 21
País: | Germany
Título: | Aroma-active secondary oxidation products of butter
Autores: | Mallia, Silvia; Escher, Felix; Rehberger, Brita; Schlichtherle-Cerny, Hedwig.
Data: | 2007
Ano: | 2007
Palavras-chave: | Food security; Food quality and human health Processing; Packaging and transportation.
Resumo: | Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with their PUFA and CLA content.  The objective of this study is the evaluation of the oxidative stability and sensory quality of PUFA/CLA-enriched butter versus conventional butter, with both types of butter being produced at ALP. For this purpose, new chemical and sensory-based methods will be developed, as well holistic complementary methods.  This paper focuses on a preliminary study achieved using conventional butter, subjected to a long storage and to oxygen and light exposure, to develop a gas chromatography olfactometry (GC-O) method able to detect the aroma-active compounds originated from oxidation. This will be one of the methods used for the evaluation of the oxidative stability of PUFA/CLA-enriched butter.
Tipo: | Conference paper, poster, etc.
Idioma: | Inglês

Identificador:

http://orgprints.org/9734/1/mallia%2Detal%2D2007%2Dbutter.pdf

Mallia, Silvia; Escher, Felix; Rehberger, Brita and Schlichtherle-Cerny, Hedwig (2007) Aroma-active secondary oxidation products of butter. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

Relação: | http://orgprints.org/9734/
Formato: | application/pdf