STUDIES ON FAT DETERIORATION BY LIPOLYSIS .2. ODOR AND TASTE OF FATTY-ACIDS IN CREAM AND COCONUT OIL

被引：5

作者：

HASLBECK, F

WIESER, H

STEMPFL, W

GROSCH, W

机构：

[1] TECH UNIV MUNICH,DEUTCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER

[2] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,D-8046 GARCHING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1986年 / 183卷 / 02期

关键词：

D O I：

10.1007/BF01041923

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：93 / 96

页数：4

共 12 条

[1]

ALFORD JA, 1964, J LIPID RES, V5, P390

[2]

FERON R, 1961, ANN FALSIF EXP CHIM, V54, P308

[3] DETECTION OF LOW LIPASE ACTIVITIES IN FOODS [J].

HASLBECK, F ;

SENSER, F ;

GROSCH, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1985, 181 (04) :271-275

[4]

HASLBECK F, UNPUB

[5]

Jonsson U., 1976, Chemie Mikrobiologie Technologie der Lebensmittel, V4, P139

[6] INFLUENCE OF FREE FATTY ACIDS ON SWEET CREAM BUTTER FLAVOR [J].

MCDANIEL, MR ;

SATHER, LA ;

LINDSAY, RC .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :251-&

[7] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS [J].

PATTON, S .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :679-&

[8]

PATTON S., 1957, FOOD RES, V22, P316

[9] TASTE THRESHOLDS OF BUTTER VOLATILES IN DEODORIZED BUTTEROIL MEDIUM [J].

SIEK, TJ ;

ALBIN, A ;

SATHER, LA ;

LINDSAY, RC .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :265-+

[10]

Sonntag N.O.V., 1979, BAILEYS IND OIL FAT, V1, P289

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