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Rehberger, B.; Bisig, W.; Eberhard, P.; Mallia, S.; Piccinali, P.; Schlichtherle-Cerny, H.; Wyss, U.; Busscher, N.; Kahl, J.; Roose, M.; Ploeger, A.. |
Among consumers there is a growing demand for food products with a natural nutritional-physiological advantage over comparable conventional products. As part of an EU funded project, ALP is examining the possible impact of processing on nutritionally valuable milk components, using the example of conjugated linoleic acids (CLA). The extent to which processing influences the CLA content of the end product was determined by literature research and own investigations of organic and conventional butter. Furthermore, new chemical, sensory-based and bio crystallization methods were evaluated by ALP and the University of Kassel to determine the oxidation stability of butter. In a further step the storage stability of CLA enriched and conventional butter was... |
Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
Ano: 2007 |
URL: http://orgprints.org/10119/1/Rehberger%2Detal%2D2007%2DProcessingTechnologiesOverview.pdf |
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