Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing
- 31 December 1994
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 27 (1), 61-64
- https://doi.org/10.1016/0963-9969(94)90178-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese cultures, processing, and agingJournal of Agricultural and Food Chemistry, 1992
- Conjugated linoleic acid concentration in processed cheeseJournal of Oil & Fat Industries, 1992
- Correlation of isomeric fatty acids in human adipose tissue with clinical risk factors for cardiovascular diseaseThe American Journal of Clinical Nutrition, 1991
- Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheesesJournal of Agricultural and Food Chemistry, 1989
- Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acidCarcinogenesis: Integrative Cancer Research, 1987
- Origin of cis-9, trans-11- and trans-9, trans-11-octadecadienoic Acids in the Depot Fat of Primates Fed a Diet Rich in Lard and Corn Oil and Implications for the Human DietCanadian Institute of Food Science and Technology Journal, 1981