ShareEffect of freeze storage on the volatiles of butter.
Author(s) : ABDEL-MAGEED M. A., FADEL H. H. M.
Type of article: Article
Summary
How the content of volatile compounds changed in samples of cow-milk and buffalo-milk butter during 7 1/2 months of storage at -18 deg C. Storage time influences the concentrations of carbonylic and lactone compounds. The increase in carbonylic-compound content, resulting from the peroxidation of unsaturated fatty acids, is used as an indicator of spoilage in frozen butter.
Details
- Original title: Effect of freeze storage on the volatiles of butter.
- Record ID : 1996-2977
- Languages: English
- Source: Grasas Aceites - vol. 46 - n. 3
- Publication date: 1995
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Butter; Dairy product; Cold storage; Freezing; Volatile compound; Organic compound
-
Effect of frozen storage on the volatiles of bu...
- Author(s) : ABDEL-MAGEED M. A., FADEL H. H. M.
- Date : 1995
- Languages : English
- Source: Nahrung - vol. 39 - n. 4
View record
-
Chemical, microbiological and sensory propertie...
- Author(s) : LAYE I., KARLESKIND D., MORR C. V.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
View record
-
Long-term study of volatile compounds from deep...
- Author(s) : PILLONEL L., TABACCHI R., BOSSET J. O.
- Date : 2002
- Languages : English
- Source: Mitt. Lebensm.unters. Hyg./Trav. Chim. aliment. Hyg. - vol. 93 - n. 2
View record
-
Determination of organic acids during the ferme...
- Author(s) : FERNANDEZ GARCIA E., MCGREGOR J. U.
- Date : 1994/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 10
View record
-
CHARACTERIZATION OF LIPASE ACTIVITY IN COLD STO...
- Author(s) : WOO A. H., LINDSAY R. C.
- Date : 1984/06
- Languages : English
View record