Effects of heat treatment on lactone content of butter and margarine

Journal of Oleo Science

Volumn 68, Issue 12, 2019, Pages 1295-1301

  Yoshinaga, Kazuaki ^a,b   Tago, Arisa ^c   Yoshinaga Kiriake, Aya ^c   Nagai, Toshiharu ^b   Yoshida, Akihiko ^b   Gotoh, Naohiro ^c  

^a FUKUSHIMA UNIVERSITY   (Japan)

^b Tsukishima Foods Industry Co   (Japan)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Gas chromatography; Lactones; Milk fat; Quantification

Indexed keywords

GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY;

EFFECTS OF HEAT TREATMENT; FERMENTATION PROCESS; LACTONES; MILK FATS; PRECURSOR CONTENT; QUANTIFICATION;

ESTERS;

FAT; LACTONE; MARGARINE;

BUTTER; CHEMISTRY; HEAT; MASS FRAGMENTOGRAPHY;

BUTTER; FATS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; LACTONES; MARGARINE;

EID: 85075897265     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess19234     Document Type: Article

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