Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese-Reference-Cited by-同舟云学术

Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

Published:2022-10-03 Issue:1 Volume:25 Page:2223-2236
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Khan Awais¹,Nadeem Muhammad¹,Imran Muhammad²^ORCID,Gulzar Nabila¹,Ahmad Muhammad Haseeb²^ORCID,Tayyab Muhammad³,Rahim Muhammad Abdul¹,Awuchi Chinaza Godswill⁴

Affiliation:

1. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

2. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

3. Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan

4. Department of Biochemistry, Kampala International University, Bushenyi, Uganda

Funder

Higher Education Commission of Pakistan under National Research Program for Universities

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2130356

Reference55 articles.

1. Conjugated linoleic acids: all the same or to everyone its own function?

2. Preparation, separation, and confirmation of the eight geometrical cis/trans conjugated linoleic acid isomers 8,10-through 11,13–18∶2

3. Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens

4. Evaluation of conjugated linoleic acid concentrations in cooked beef

5. Milk Fat Synthesis in Dairy Cows Is Progressively Reduced by Increasing Supplemental Amounts of trans-10, cis-12 Conjugated Linoleic Acid (CLA)

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