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A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

Opened Access A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
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Autor: González Martín, Inmaculada
Hernández Hierro, José Miguel
Revilla, Isabel
Vivar-Quintana, A.M.
Morón Sancho, R.
Salvador Esteban, Javier
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2009
Publicado en: Czech Journal of Food Sciences, 27 (SPEC.), S105
Tipo de documento: Artículo
Resumen: Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and microbiological quality of the milk. GC-MS is the reference method for the determination of fatty acids in cheeses, but the technique involves long analysis times
Tamaño: 91.80Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41332

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