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Short-chain fatty acids functional foods

The importance of aliphatic lactones as aroma components in foods is based on their characteristic organoleptic properties. Due to their mostly low odor thresholds averaging about 0.1 ppm (572), lactones often have a high flavor value. Detailed reports 128, 162, 425, 688) exist on the formation of lactones, especially from glycerides, higher fatty acids and short-chain functionalized aliphatic compounds as their precursors. Whereas y-lactones preferentially occur in plants, 5-lactones are mainly found in animal products. Thus, considerable quantities of 5-lactones... [Pg.447]

See other pages where Short-chain fatty acids functional foods is mentioned: [Pg.120]    [Pg.428]    [Pg.429]    [Pg.155]    [Pg.1197]    [Pg.2]    [Pg.20]    [Pg.54]    [Pg.174]    [Pg.226]    [Pg.257]    [Pg.2440]    [Pg.130]    [Pg.828]    [Pg.342]    [Pg.1870]    [Pg.730]    [Pg.7]    [Pg.194]    [Pg.1880]    [Pg.23]    [Pg.225]   
See also in sourсe #XX -- [ Pg.223 ]



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Acid foods

Acidic function

Acidic functionalities

Acidity functions

FUNCTIONALIZED CHAINS

Fatty acid chains

Fatty acid functions

Fatty acids short-chain

Fatty foods

Fatty short-chain

Food chain

Functional food

Short chain

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