The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavour compounds in milk

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Main Authors Kurtovic, Ivan, Susan N. MarshallauthorThe New Zealand Institute for Plant & Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand, Helen L. CleaverauthorThe New Zealand Institute for Plant & Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand, Matthew R. Millerauthor
Format Journal Article
LanguageEnglish
Published 2015
Subjects
Batch reactor
carboxylic ester hydrolases
Chinook salmon
Dairy flavour
enzyme inhibition
Enzyme recycling
fatty acid composition
flavor
flavor compounds
fouling
free fatty acids
hydrolysis
hydrophobicity
Immobilisation
Lipase
milk
milk fat
odor compounds
Oncorhynchus tshawytscha
salmon
Short-chain fatty acids
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Author Kurtovic, Ivan
Susan N. MarshallauthorThe New Zealand Institute for Plant & Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand
Helen L. CleaverauthorThe New Zealand Institute for Plant & Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand
Matthew R. Millerauthor
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  fullname: Helen L. CleaverauthorThe New Zealand Institute for Plant & Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand
– sequence: 4
  fullname: Matthew R. Millerauthor
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Notes http://dx.doi.org/10.1016/j.foodchem.2015.12.027
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SubjectTerms Batch reactor
carboxylic ester hydrolases
Chinook salmon
Dairy flavour
enzyme inhibition
Enzyme recycling
fatty acid composition
flavor
flavor compounds
fouling
free fatty acids
hydrolysis
hydrophobicity
Immobilisation
Lipase
milk
milk fat
odor compounds
Oncorhynchus tshawytscha
salmon
Short-chain fatty acids
Title The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavour compounds in milk
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