کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488495 | 1331009 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content of some Turkish dairy products ranged from 1.50-5.60Â mg/g fat and 148.30-369.04Â mg/g fat, respectively. The most abundant saturated fatty acids in the dairy products investigated were palmitic acid (C16:0), stearic acid (C18:0) and myristic acid (C14:0). In all dairy products, C18:1 cis-9, 12 unsaturated fatty acid content (23.12-32.78Â g/100Â g) was considerably higher than others. In all samples studied, there was no correlation between CLA content of products and the linoleic acid content, or any other unsaturated fatty acid. A positive correlation between cholesterol and fat content of dairy products was observed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 8, December 2005, Pages 909-915
Journal: LWT - Food Science and Technology - Volume 38, Issue 8, December 2005, Pages 909-915
نویسندگان
A. Kemal Seçkin, Oguz Gursoy, Ozer Kinik, Necati Akbulut,