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Frakcje tłuszczu mlecznego o niskiej temperaturze topnienia i lipoliza sera cheddar

Frakcje tłuszczu mlecznego o niskiej temperaturze topnienia i lipoliza sera cheddar

Muhammad Nadeem / Shakeel Ahmad

109,16 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209212581
109,16 €
IVA incluido
Disponible

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Sobre IBD

Skład kwasów tłuszczowych tłuszczu mlecznego charakteryzuje się wyższą zawartością kwasów tłuszczowych nasyconych. Rosnąca wiedza na temat wpływu odżywiania na różnice zdrowotne związane z wysokim spożyciem kwasów tłuszczowych nasyconych doprowadziła do znacznego spadku popularności produktów mlecznych. Frakcjonowanie tłuszczu mlecznego w niskiej temperaturze zapewnia wyjątkową korzyść w postaci zwiększenia zawartości zdrowych kwasów tłuszczowych nienasyconych w bardziej naturalny sposób. Dotychczas nie badano przydatności frakcji tłuszczu mlecznego o niskiej temperaturze topnienia w serze cheddar.

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