Impact of winterization on fatty acids' composition, isomers, and oxidative stability of conjugated linoleic acids produced from selected vegetable oils-Reference-Cited by-同舟云学术

Impact of winterization on fatty acids' composition, isomers, and oxidative stability of conjugated linoleic acids produced from selected vegetable oils

Published:2021-01-21 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Khan Awais¹,Nadeem Muhammad¹^ORCID,Imran Muhammad²^ORCID,Khalique Anjum³

Affiliation:

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

2. Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad Pakistan

3. Department of Animal Nutrition University of Veterinary and Animal Sciences Lahore Pakistan

Funder

Higher Education Commission, Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15254

Reference28 articles.

1. Effect of Low-Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese

2. Inverse Association Between Dietary and Serum Conjugated Linoleic Acid and Risk of Breast Cancer in Postmenopausal Women

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

4. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

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