Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan
Author:
Affiliation:
1. EUROFINS BEL/NOVAMANNNové ZámkySlovakia
2. Faculty of Chemical and Food TechnologySlovak University of TechnologyBratislavaSlovakia
3. Faculty of Natural SciencesComenius UniversityBratislavaSlovakia
Funder
Agentúra na Podporu Výskumu a Vývoja
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600258
Reference51 articles.
1. Effects of conjugated linoleic acids fed to dairy cows during early gestation on hematological, immunological, and metabolic characteristics of cows and their calves
2. Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid
3. The biologically active isomers of conjugated linoleic acid
4. Inflammation and conjugated linoleic acid: mechanisms of action and implications for human health
5. EFSA Panel on Dietetic Products Nutrition and Allergies Scientific Opinion on the safety of “conjugated linoleic acid (CLA)‐rich oil” (Tonalin TG 80) as a novel food ingredient.EFSA J.2010 8 43.
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2. Formulations of Staphylococcus aureus bacteriophage in biodegradable beta-glucan and arabinogalactan-based matrices;Journal of Drug Delivery Science and Technology;2020-10
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