کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402890 | 1330891 | 2015 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fatty acid and conjugated linoleic acid (CLA) content in fermented milks as assessed by direct methylation
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
It has been investigated the CLA content and fatty acid profile of several commercial Spanish plain fermented milks (FM) by direct methylation. Direct methylation avoids extraction procedures and so reduces solvent consumption, being cost efficient and environmentally friendly, whereas free of interferences due to solvent affinity. Regular yogurt and FM containing probiotic bacteria were investigated. High-fat, full-fat and low-fat types were tested (samples included FM with probiotic bacteria and FM with regular yogurt cultures). CLA content in FM ranged from non-detected to 93.33Â mg/100Â g. Neither the fat content of FM nor the presence of probiotics affected the CLA content (% of total fatty acids). Regarding CLA content per serving size of FM only fat content was positively correlated with CLA.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 315-319
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 315-319
نویسندگان
Lorena Trigueros, Esther Sendra,