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Registros recuperados: 3
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Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress Organic Eprints
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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Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter Organic Eprints
Mallia, S.; Piccinali, P.; Rehberger, B.; Schlichtherle-Cerny, H..
In the last years, there has been a growing demand by consumers for foods combining an increased nutritional value and benefits on human health. Butter enriched in unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) could become a food with added value for its increased content in essential fatty acids, in vitamins and CLA, which has been reported to show potential anticarcinogenic and cholesterol lowering effects. The aim of the present study was to evaluate the chemical composition and the sensory and odour profiles of UFA/CLA enriched butter in comparison to conventional butter. Their fatty acid composition, vitamin and metal ion contents were determined in both kinds of butter. Descriptive sensory analysis and gas chromatography-mass...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2009 URL: http://orgprints.org/14553/1/Mallia_14553.pdf
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Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods Organic Eprints
Mallia, S.; Piccinali, P.; Rehberger, B.; Badertscher, R.; Escher, F.; Schlichtherle-Cerny, H..
The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CLA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6 °C and compared with that of conventional butter. The odour-active compounds were analyzed by gas chromatography–mass spectrometry combined with olfactometry, using solid phase microextraction. Olfactometric analysis showed that both, fresh UFA/CLA butter and fresh conventional butter had similar aroma profiles. After 6–8 weeks of storage, UFA/CLA butter showed stronger fatty (butanoic and 3-methyl butanoic acid), metallic [(E,E)-2,4-nonadienal], green [(E)-2-hexenol] and creamy (2-pentanone) notes compared with the conventional samples. A...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/16013/2/mallia%2Detal%2D2008%2DInt_Dairy_J%2D18.pdf
Registros recuperados: 3
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