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dc.contributor.author
Paez, Roxana  
dc.contributor.author
Pensel, Norma Ana  
dc.contributor.author
Sabbag, Nora  
dc.contributor.author
Taverna, M.  
dc.contributor.author
Cuatrín, Andrea Noemí  
dc.contributor.author
Zalazar, Carlos Antonio  
dc.date.available
2021-08-25T13:46:23Z  
dc.date.issued
2006-10  
dc.identifier.citation
Paez, Roxana; Pensel, Norma Ana; Sabbag, Nora; Taverna, M.; Cuatrín, Andrea Noemí; et al.; Changes in free fatty acid composition during storage of whole milk powder; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 4; 10-2006; 236-241  
dc.identifier.issn
1364-727X  
dc.identifier.uri
http://hdl.handle.net/11336/138887  
dc.description.abstract
Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FREE FATTY ACIDS  
dc.subject
MILK POWDER  
dc.subject
RANCIDITY  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Changes in free fatty acid composition during storage of whole milk powder  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-10-22T18:25:30Z  
dc.journal.volume
59  
dc.journal.number
4  
dc.journal.pagination
236-241  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina  
dc.description.fil
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina  
dc.description.fil
Fil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; Argentina  
dc.description.fil
Fil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina  
dc.description.fil
Fil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina  
dc.description.fil
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.journal.title
International Journal Of Dairy Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2006.00270.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1471-0307.2006.00270.x