Effect of processing of cow milk by high pressures under conditions up to 900MPa on the composition of neutral, polar lipids and fatty acids

LWT

Volumn 62, Issue 1, 2015, Pages 265-270

  Rodriguez Alcala L M ^a   Castro Gomez P ^a   Felipe, X ^b   Noriega, L ^c   Fontecha, J ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b Investigación y Tecnologías agroalimentarias   (Spain)

^c Laboratorios Ordesa Barcelona   (Spain)

Author keywords

Cow milk; Fatty acid composition; HPP; Lipid stability; Phospholipids

Indexed keywords

CHOLESTEROL; DAIRIES; GLYCEROL; PHOSPHOLIPIDS;

CHOLESTEROL ESTERS; COW MILK; FATTY ACID COMPOSITION; HIGH PRESSURE PROCESSING; ORGANOLEPTIC CHARACTERISTICS; OXIDATION REACTIONS; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLINOSITOL;

UNSATURATED FATTY ACIDS;

EID: 84923124736     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.052     Document Type: Article

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