Essays about: "lipolys"
Showing result 1 - 5 of 7 essays containing the word lipolys.
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1. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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2. Effekten av en kontinuerlig glukosinfusion på triglyceridmetabolismen hos hästar med varierande grad av insulinkänslighet
University essay from SLU/Dept. of Clinical SciencesAbstract : Kritiskt sjuka hästar som utsätts för kraftig fysiologisk stress kan drabbas av negativ energibalans och störningar i glukos- och fettmetabolismen. Fysiologisk stress aktiverar en neuroendokrin respons för att bevara homeostas. READ MORE
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3. The effect of rapeseed oil and palm oil supplement and milking frequency on milk yield and milk fat quality
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : Milk fat is an important feature in many different milk products and other foodstuffs and it is often crucial for the dairy plants that the milk fat is stable for different manufacturing processes. Lipolysis is the enzymatic degradation of fat and is the one of the causes for an elevated amount of free fatty acids (FFA) in milk. READ MORE
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4. Effects of palmitic and stearic acids supplementation on milk yield, composition and milk lipolysis in dairy cows
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : When facing the fact that high yielding dairy cows has an increasing energy requirements, the practice of adding lipid supplements such as concentrates rich in palm oil and/or palm oil industry by-products become more common. Palm oil containing high levels of C16:0 causes high levels of free fatty acids (FFA) which are linked to larger milk fat globules (MFG) which affect the reaction of lipolysis resulting in rancid flavour and processing problems. READ MORE
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5. Psykrotrofa och termoresistenta bakterier i mjölk och deras påverkan på kvalitén
University essay from SLU/Dept. of Food ScienceAbstract : Produktförstörande bakterier i mjölk försämrar kvalitén och förkortar dess hållbarhetstid. Det är därför både för mejeriindustrin och för konsumenten önskvärt att mängden produkt- förstörande bakterier i mjölken är låg. READ MORE
