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

[1]  S. Marshall,et al.  Hydrophobic immobilization of a bile salt activated lipase from Chinook salmon (Oncorhynchus tshawytscha) , 2011 .

[2]  S. Marshall,et al.  Flavour development in dairy cream using fish digestive lipases from Chinook salmon (Oncorhynchus tshawytscha) and New Zealand hoki (Macruronus novaezealandiae) , 2011 .

[3]  R. Rodrigues,et al.  Purification, immobilization, and characterization of a specific lipase from Staphylococcus warneri EX17 by enzyme fractionating via adsorption on different hydrophobic supports , 2011, Biotechnology progress.

[4]  B. Simpson,et al.  Purification and properties of digestive lipases from Chinook salmon (Oncorhynchus tshawytscha) and New Zealand hoki (Macruronus novaezelandiae) , 2010, Fish Physiology and Biochemistry.

[5]  K. Hara,et al.  Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus) , 2009 .

[6]  B. Simpson,et al.  Lipases from Mammals and Fishes , 2009 .

[7]  A. Kaur,et al.  Lipases in dairy industry: A review , 2009 .

[8]  H. L. Månsson,et al.  Fatty acids in bovine milk fat , 2008, Food & nutrition research.

[9]  Luigi Mondello,et al.  Gas chromatography-olfactometry in food flavour analysis. , 2008, Journal of chromatography. A.

[10]  Hedwig Schlichtherle-Cerny,et al.  Aroma-active compounds of butter: a review , 2008 .

[11]  K. Dewettinck,et al.  Release of short chain fatty acids from cream lipids by commercial lipases and esterases , 2008, Biotechnology Letters.

[12]  A. J. Krause,et al.  Effect of cold storage and packaging material on the major aroma components of sweet cream butter. , 2007, Journal of agricultural and food chemistry.

[13]  J. Marcy,et al.  Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. , 2005, Journal of dairy science.

[14]  Gyula Pályi,et al.  Volatile components of Grana Parmigiano-Reggiano type hard cheese , 2003 .

[15]  G. Reineccius,et al.  Characterization of the volatile compounds that constitute fresh sweet cream butter aroma , 2003 .

[16]  D. B. Min,et al.  Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese. , 2003, Journal of agricultural and food chemistry.

[17]  B. Stefanon,et al.  Determination of volatile compounds in cows' milk using headspace GC-MS. , 2002, The Journal of dairy research.

[18]  R. Fernández-Lafuente,et al.  Immobilization of lipases by selective adsorption on hydrophobic supports. , 1998, Chemistry and physics of lipids.

[19]  V. Balcão,et al.  Lipase catalyzed modification of milkfat. , 1998, Biotechnology advances.

[20]  A M Ferris,et al.  The composition of milk fat. , 1991, Journal of dairy science.

[21]  R. Simard,et al.  Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture , 1991 .

[22]  H. T. Badings,et al.  Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis , 1990 .

[23]  D. Firestone,et al.  Official methods and recommended practices of the American Oil Chemists' Society , 1990 .

[24]  A. Gertler,et al.  Pancreatic proteolytic enzymes from carp (Cyprinus carpio)—I purification and physical properties of trypsin, chymotrypsin, elastase and carboxypeptidase B , 1981 .

[25]  N. P. Wong.  A Comparison of the Volatile Compounds of Fresh and Decomposed Cream by Gas Chromatography , 1963 .

[26]  O. H. Lowry,et al.  Protein measurement with the Folin phenol reagent. , 1951, The Journal of biological chemistry.