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Flavour development via lipolysis of milkfats: changes in free fatty acid pool

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dc.contributor.authorRegado, Mafalda A.
dc.contributor.authorCristóvão, Betina M.
dc.contributor.authorMoutinho, Carla G.
dc.contributor.authorBalcão, Victor M.
dc.contributor.authorAires-Barros, Raquel
dc.contributor.authorFerreira, João Paulo M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-22T10:54:54Z
dc.date.available2011-10-22T10:54:54Z
dc.date.issued2007
dc.description.abstractUnder the trade name lipolysed milkfat (LMF), concentrated cheese flavours obtained via enzymatic treatments of cheese (or other dairy substrates) have been made available in increasing numbers. In this research effort, (anhydrous) milkfats from cows, ewes and goats were used as substrates for production of cheesy flavours. Those milkfats were subjected to modifications brought about by ten different (commercial) lipases and one cutinase, and the free fatty acids released were analysed by high performance liquid chromatography. Both the degrees of hydrolysis and the free fatty acid profiles of the final products were similar to those reported for several LMF products, although specific keynotes could be pinpointed. Consequently, those milkfats may represent alternative raw materials for manufacture of cheesy flavours, while contributing to alleviate the problem derived from the increasing surplus of milkfat in Western countries.por
dc.identifier.citationREGADO, Mafalda A. [et al.] - Flavour development via lipolysis of milkfats: changes in free fatty acid pool. International Journal of Food Science and Technology. ISSN 0950-5423. 42: 8 (2007) 961-968por
dc.identifier.doi10.1111/j.1365-2621.2006.01317.x
dc.identifier.urihttp://hdl.handle.net/10400.14/6783
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley-Blackwellpor
dc.subjectChemical or enzymatic modificationspor
dc.subjectDairy productspor
dc.subjectEnzymes-food processing aspectspor
dc.subjectFatty acidspor
dc.subjectLipolysispor
dc.subjectMilk/milk productspor
dc.titleFlavour development via lipolysis of milkfats: changes in free fatty acid poolpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBalcão
person.familyNameFerreira
person.familyNameMalcata
person.givenNameVictor
person.givenNameJoão
person.givenNameFrancisco
person.identifier.ciencia-idC314-A18C-931B
person.identifier.ciencia-idFD19-02DC-1EE2
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-0772-2834
person.identifier.orcid0000-0001-9483-5225
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridI-2182-2012
person.identifier.scopus-author-id6603449856
person.identifier.scopus-author-id7403252256
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication9b0860f7-99b1-4ded-a483-6435882272d0
relation.isAuthorOfPublicationfa25995a-3240-452c-b5a7-a48714e6cf9e
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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