Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography...

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Veröffentlicht in:	International journal of food properties 2017-12, Vol.20 (sup2), p.1230-1245
Hauptverfasser:	Omar, Khamis Ali, Gounga, Mahamadou Elhadji, Liu, Ruijie, Mwinyi, Warda, Aboshora, Waleed, Ramadhan, Abuubakar Hassan, Sheha, Khadija Ali, Wang, Xingguo
Format:	Artikel
Sprache:	eng
Schlagworte:	Anhydrous milk fats Crystallization Dairy products Fatty acids Fish oils Flavor Lipase Liquid chromatography Mass spectroscopy Mass/mass spectrometry Melting Melting and crystallization profiles Milk Nutritive value Solid fat content Triacylglycerol X-ray diffraction
Online-Zugang:	Volltext
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