Milk Lipids - Composition, Origin and Properties

Dairy Fats and Related Products

Volumn , Issue , 2009, Pages 1-27

  Huppertz, T ^a   Kelly, A L ^b   Fox, P F ^b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biosynthesis and fatty acid origin in milk lipids; Crystallisation and milk triacylglycerol melting; Dairy fats and related products; Fatty acid desaturation; Fatty acid uptake from blood; Milk lipid composition; Milk lipid composition affecting factors; Milk lipid globule physicochemical stability; Milk lipid globules and temperature induced changes; Mono and diacylglycerols and free fatty acids

Indexed keywords

BIOCHEMISTRY; GLYCEROL; LIPIDS;

AFFECTING FACTORS; DESATURATION; FREE FATTY ACID; LIPID COMPOSITION; PHYSICO-CHEMICAL STABILITY; RELATED PRODUCTS; TEMPERATURE-INDUCED; TRIACYLGLYCEROLS;

FATTY ACIDS;

EID: 78650799683     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444316223.ch1     Document Type: Chapter

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