Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil-Reference-Cited by-同舟云学术

Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

Published:2019-01-01 Issue:1 Volume:17 Page:51-59
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Kiss Attila¹,Naár Zoltán²,Daróczi Lajos³,Kukovics Sándor⁴,Kukovics Ferenc⁴,Mirmazloum Iman¹⁵^ORCID,Némedi Erzsébet⁶

Affiliation:

1. Food Science Innovation Centre, Kaposvár University, Kaposvár, Hungary

2. National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary

3. Y-FOOD Ltd., Berettyóújfalu, Hungary

4. Hungarian Sheep and Goat Dairying Public Utility Association, Herceghalom, Hungary

5. Department of Plant Physiology and Plant Biochemistry, Szent István University, Budapest, Hungary

6. Expedit Nodum Ltd., Budapest, Hungary

Funder

National Research, Development and Innovation Office within the FUNKMILK

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2018.1551936

Reference22 articles.

1. Food Lipids

2. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

3. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

4. Homogenization Fundamentals

5. Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

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