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- W2135467066 abstract "ABSTRACT The present experiment was performed to determine some functional properties of yak butter lipids such as lipid class composition; conjugated linoleic acid (CLA) composition, differential scanning calorimetric (DSC) analysis, tyrosinase inhibition activity and antioxidant property. Yak butter lipids composition contained 98% triacylglycerols, 0.9% free fatty acids, 0.32% free sterols and 0.27% phospholipids. The CLA content in yak butter was 2.5% and the major portion was of cis ‐9 and trans ‐11 (90%). The DSC analysis of yak butter lipids showed a similar path for transition temperature as cow butter lipids, although the enthalpy of yak lipid was higher (40.0 mJ/mg) compared to cow butter lipids (32.0 mJ/mg). Melting point of yak butter was observed at 41°C. Yak butter with lactic acid, NaCl, citric acid and ascorbic acid showed pronounced tyrosinase inhibition activity. Vegetable oils blended with yak butter have extended the oxidation induction time." @default.
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- W2135467066 date "2003-09-16" @default.
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- W2135467066 title "Study on some functional and compositional properties of yak butter lipid" @default.
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- W2135467066 doi "https://doi.org/10.1046/j.1344-3941.2003.00131.x" @default.
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