Functional butter for reduction of consumption risk and improvement of nutrition

Author:

Cheng Shujie,Li Wei,Wu Shimin,Ge Yuxing,Wang Caiyun,Xie Siyu,Wu Juan,Chen Xiangke,Cheong Ling-Zhi

Funder

National Natural Science Foundation of China

Shanghai Jiao Tong University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Insect Science,Food Science

Reference140 articles.

1. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: a review;Cheng;Int. J. Dairy Technol.,2022

2. Infield screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market, LWT-Food;Salas-Valerio;Sci. Technol.,2022

3. Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 Post-FDA ban on partially hydrogenated oils;Weber;Public Health Nutr.,2021

4. Standards and labeling of milk fat and spread products in different countries;Lee;J. Food Drug Anal.,2018

5. Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey;Yilmaz;Food Sci. Technol.,2019

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