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Frações de baixo ponto de fusão da gordura do leite e lipólise do queijo Cheddar

Frações de baixo ponto de fusão da gordura do leite e lipólise do queijo Cheddar

Muhammad Nadeem / Shakeel Ahmad

109,14 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209215148
109,14 €
IVA incluido
Disponible
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Sobre IBD

A composição de ácidos gordos da gordura do leite é caracterizada por proporções mais elevadas de ácidos gordos saturados. O aumento do conhecimento sobre nutrição relacionado com as disparidades de saúde associadas à elevada ingestão de ácidos gordos saturados levou a um declínio considerável nos produtos lácteos. O fraccionamento da gordura do leite a baixa temperatura proporciona um benefício único de aumentar os ácidos gordos insaturados saudáveis de uma forma mais natural. A adequação das frações de baixo ponto de fusão da gordura do leite num queijo cheddar ainda não foi estudada.

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