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牛奶中的好脂肪与坏脂肪:在分子层面上了解印度牛奶使用共聚焦拉曼显微镜

Krishanu Bandyopadhyay1, Abhineet Verma2, Satyen Saha1

  • 1Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi 221005, India.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
|January 13, 2025
PubMed
概括

牛奶质量受到cis-脂肪酸 (cis-FA) 和trans-脂肪酸 (trans-FA) 的影响. 加热牛奶可以将反式脂肪酸转化回 cis 脂肪酸,从而影响营养价值.

关键词:
在Cis脂肪酸脂肪酸.好的脂肪与坏的脂肪对比拉曼牛奶的牛奶的拉曼转脂肪酸是一种转脂肪酸.

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相关概念视频

Raman Spectroscopy: Overview01:20

Raman Spectroscopy: Overview

The underlying principle of Raman spectroscopy is based on the interaction between light and matter, specifically molecules' inelastic scattering of photons. When a monochromatic beam of light, typically from a laser source, interacts with a sample, most scattered light has the same frequency as the incident light. This is known as Rayleigh scattering.
However, a small fraction of the scattered light exhibits a frequency shift due to the exchange of energy between the incident photons and...
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