Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile-Reference-Cited by-同舟云学术

Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile

Published:2021-04-13 Issue:3 Volume:74 Page:472-488
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Ali Abdelmoneim H¹²^ORCID,Wei Wei¹^ORCID,Khalifa Salah A²^ORCID,Zhang Xinghe¹,Wang Xingguo¹^ORCID

Affiliation:

1. International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China

2. Department of Food Science Faculty of Agriculture Zagazig University Zagazig 44511 Egypt

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12781

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3. High performance characterization of triacylglycerols in milk and milk-related samples by liquid chromatography and mass spectrometry

4. Effect of fresh grass feeding, pasture grazing and organic/biodynamic farming on bovine milk triglyceride profile and implications for authentication;Capuano E;European Food Research and Technology,2014

5. Invited review: Milk protein polymorphisms in cattle: Effect on animal breeding and human nutrition

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