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

2007Journal article Restricted access
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dc.contributor.authorRegado, Mafalda A.
dc.contributor.authorCristóvão, Betina M.
dc.contributor.authorMoutinho, Carla
dc.contributor.authorBalcão, Victor M.
dc.contributor.authorAires-Barros, Raquel
dc.contributor.authorFerreira, João Paulo M.
dc.contributor.authorXavier Malcata, F.
dc.date.accessioned2019-12-24T11:07:43Z
dc.date.available2019-12-24T11:07:43Z
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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/j.1365-2621.2006.01317.xpt_PT
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/10284/8329
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationPOCTI/1999/ AGR/36196pt_PT
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01317.xpt_PT
dc.subjectChemical or enzymatic modificationspt_PT
dc.subjectDairy productspt_PT
dc.subjectEnzymes-food processing aspectspt_PT
dc.subjectFatty acidspt_PT
dc.subjectLipolysispt_PT
dc.subjectMilk/milk productspt_PT
dc.titleFlavour development via lipolysis of milkfats: changes in free fatty acid poolpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage968pt_PT
oaire.citation.issue8pt_PT
oaire.citation.startPage961pt_PT
oaire.citation.titleInternational Journal of Food Science & Technologypt_PT
oaire.citation.volume42pt_PT
person.familyNameMoutinho
person.familyNameBalcão
person.givenNameCarla
person.givenNameVictor
person.identifier366700
person.identifier.ciencia-idB61F-F356-80C6
person.identifier.ciencia-idC314-A18C-931B
person.identifier.orcid0000-0003-1310-4696
person.identifier.orcid0000-0003-0772-2834
person.identifier.ridM-7142-2013
person.identifier.ridI-2182-2012
person.identifier.scopus-author-id16064733800
person.identifier.scopus-author-id6603449856
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationcff7638e-1f33-4384-aa73-d3acc5cca5f8
relation.isAuthorOfPublicationf84a6560-46a5-4a51-91e4-25ab97dd1319
relation.isAuthorOfPublication.latestForDiscoverycff7638e-1f33-4384-aa73-d3acc5cca5f8

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