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Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

  • Published:2011-07-29 Issue:10 Volume:46 Page:2103-2110
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

Abd El-Salam Mohamed H.,Hippen Arnold R.,El-Shafie Kawther,Assem Faiza M.,Abbas Hyam,Abd El-Aziz Mahmoud,Sharaf Osama,El-Aassar Mostafa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. Recent developments in Zabady and Egyptian labneh research: a review;Abou-Donia;Egyptian Journal of Dairy Science,2004

2. Conjugated linoleic acid and other beneficial fatty acids in milk from cows fed soybean meal, fish meal or both;AbuGhazaleh;Journal of Dairy Science,2001

3. Milk conjugated linoleic acid response to fish oil supplementation of diet differing in fatty acid profile;AbuGhazaleh;Journal of Dairy Science,2003

4. Influence of different exopolysaccharide producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt;Akin;International Journal of Dairy Technology,2009

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