A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin-Reference-Cited by-同舟云学术

A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin

Published:2019-01-29 Issue:3 Volume:42 Page:e13009
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Alonso Leocadio¹^ORCID,Calvo María V.²^ORCID,Fontecha Javier²^ORCID

Affiliation:

1. Departament of Biotechnology and Technology of Dairy ProductsInstituto de Productos Lácteos de Asturias (CSIC) Asturias Spain

2. Department of Bioactivity and Food Analysis, Group of Lipidic Biomarkers in Food and HealthInstituto de Investigación en Ciencias de la Alimentación (CSIC‐UAM) Madrid Spain

Funder

Agencia Estatal de Investigación de España and European Feder Funds

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13009

Reference23 articles.

1. Use of beta cyclodextrin to decrease the level of colesterol in milk fat;Alonso L.;Journal of Dairy Science,2018

2. Analytical Method for Quantification β-Cyclodextrin in Milk, Cream and Butter by LC

3. Determination of cholesterol in milk fat by gas chromatography with direct injection and sample saponification

4. Distribution of cholesterol in milk fat fractions

5. Fractionation of anhydrous milk fat by short-path distillation

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