Title of article
Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria
Author/Authors
Huerta-Gonzalez، نويسنده , , Wilbey، R Andrew نويسنده , , R.A، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2001
Pages
7
From page
301
To page
307
Abstract
Extraction procedures were optimised for quantitatively separating free fatty acids (FFAs) from other fat fractions and from lactic and benzoic acids in extracts from fermented filled-milk emulsions. Examination of FFAs from fermented milk-based emulsions indicated a high level of C16:0 which was attributed to selective hydrolysis of the C16:0 monoacylglycerol component in the emulsifier.
Keywords
free fatty acids , lactic acid bacteria , Filled-milk emulsions
Journal title
Food Chemistry
Serial Year
2001
Journal title
Food Chemistry
Record number
1949185
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