Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide

Author:

Akalın A.S.,Tokuşoğlu Ö.,Gönç S.,Aycan Ş.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference39 articles.

1. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage;Akalın;International Journal of Food Science and Technology,2004

2. Effect of processing and storage of Jameed on conjugated linoleic acid content and fat and cholesterol oxidation;Al-Ismail;Lebensmittel Wissenschaft und Technologie,2007

3. Conjugated linoleic acid contents of Indian curds and ghee;Aneja;Indian Journal of Dairy Science,1990

4. AOAC. (1999). Official methods of analysis of the Association of Official Analytical Chemists, Method Nr. 92307. Washington, D.C., USA: AOAC.

5. Conjugated linoleic acid and fatty acid composition of yoghurt produced from milk of cows fed soy oil and conjugated linoleic acid;Boylston;Journal of Food Science,2002

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