Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments

International Dairy Journal

Volumn 52, Issue , 2016, Pages 26-34

  Gassi, Jean Yves ^a   Blot, Marielle ^a   Beaucher, Eric ^a   Robert, Benoit ^a   Leconte, Nadine ^a   Camier, Bénédicte ^a   Rousseau, Florence ^a   Bourlieu, Claire ^a   Jardin, Julien ^a   Briard Bion, Valérie ^a   Lambert, Sophie ^a   Gésan Guiziou, Geneviève ^a   Lopez, Christelle ^a   Gaucheron, Frédéric ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; CHEMICAL MODIFICATION; LIPIDS; OILS AND FATS; PRECIPITATION (METEOROLOGY); PROTEINS;

ACID PRECIPITATION; FOOD APPLICATIONS; HUMAN CONSUMPTION; MILK FAT GLOBULES; NUTRITIONAL AND FUNCTIONAL PROPERTIES; TECHNOLOGICAL PROCESS; TECHNOLOGICAL TREATMENT; TRIACYLGLYCEROLS;

BODY FLUIDS;

EID: 84942543846     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.08.012     Document Type: Article

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