Effect of freeze storage on the volátiles of butter

Autor: Magda A. Abdel-Mageed, Hoda H.M. Fadel
Jazyk: English<br />Spanish; Castilian
Rok vydání: 1995
Předmět:
Zdroj: Grasas y Aceites, Vol 46, Iss 3, Pp 165-168 (1995)
Druh dokumentu: article
ISSN: 0017-3495
1988-4214
DOI: 10.3989/gya.1995.v46.i3.920
Popis: The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indicator for the deterioration of the butter samples during storage.
Databáze: Directory of Open Access Journals