Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability-Reference-Cited by-同舟云学术

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

Published:2011-05 Issue:5 Volume:21 Page:365-372
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Mele Marcello,Contarini Giovanna,Cercaci Luisito,Serra Andrea,Buccioni Arianna,Povolo Milena,Conte Giuseppe,Funaro Antonietta,Banni Sebastiano,Lercker Giovanni,Secchiari Pierlorenzo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

1. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9, trans-11;Addis;Journal of Dairy Science,2005

2. Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation;Al-Ismail;Journal of the Science of Food and Agriculture,2003

3. Conjugated linoleic acid metabolism;Banni;Current Opinion in Lipidology,2002

4. Conjugated linoleic acid and metabolites;Banni,1998

5. Liquid chromatographic-mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat;Banni;Journal of American Oil Chemistry Society,1994

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