Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouch
Author:
Affiliation:
1. Kyushu University; 6-10-1 Hakozaki, Higashi-ku; Fufuoka; 812-8581; Japan
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3112/fullpdf
Reference18 articles.
1. Discovery of New Lactones in Sweet Cream Butter Oil
2. Aroma-active compounds of butter: a review
3. Isolation and identification of headspace volatiles formed in heated butter
4. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
5. Recovery of volatile compounds from butter oil
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2. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment;Comprehensive Reviews in Food Science and Food Safety;2021-06-20
3. A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract;Journal of the American Oil Chemists' Society;2020-10-29
4. Food Sciences and Technologies for Development of High Quality Food;Nippon Shokuhin Kagaku Kogaku Kaishi;2018-05-15
5. Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry;Journal of Oleo Science;2018
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