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  • 1
    Electronic Resource
    Electronic Resource
    PROXIMATE AND LIPID COMPOSITION OF NONDAIRY IMITATION MILK IN COMPARISON WITH MILK (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 2 (1995), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Comparative studies of milk and nondairy imitation milks showed that their proximate compositions were similar. Qualitative and quantitative studies revealed that saturated fatty acids were abundant in milk, while unsaturated fatty acids (C18:1 and C18:2) were predominant in nondairy imitation milks. This was confirmed by the higher melting points of the fat fractions of milk compared with those of nondairy imitation milks. Finally, lipid peroxidation level of samples were low as determined by the 2-thiobarbituric acid test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1995.tb00043.x
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