Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir-Reference-Cited by-同舟云学术

Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir

Published:2021-07 Issue: Volume:147 Page:111681
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Turek Katarzyna^ORCID,Wszołek Monika

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Official methods of analysis of AOAC international;AOAC,2007

2. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum;Baba;LWT - Science and Technology,2018

3. Sensory food research. Basics - methods - applications;Baryłko-Pikielna,2014

4. Quality of selected cheeses fortified with vegetable and animal sources of omega-3;Bermúdez-Aguirre;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2011

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production and Evaluation of Probiotic Brown Yoghurt Made from Buffalo Milk as an Innovative Functional Dairy Product;2024-08-30

2. The protective effects of Kefir extract (KE) on intestinal damage in larval zebrafish induced by Oxytetracycline: Insights into intestinal function, morphology, and molecular mechanisms;Food Research International;2024-08

3. Growth Performance and Osmolyte Regulation of Drought-Stressed Walnut Plants Are Improved by Mycorrhiza;Agriculture;2024-02-25

4. Characteristics and antioxidant activities of seed oil from okra (Abelmoschus esculentus L.);Food Science & Nutrition;2024-01-02

5. CONJUGATED LINOLEIC ACID AND FATTY ACID ISOMERS IN SELECTED COLD PRESSED OILS: ANALYSIS BY GC/FID TECHNIQUE;Eskişehir Technical University Journal of Science and Technology A - Applied Sciences and Engineering;2023-12-27