Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods

Salamon, R.; Szakaly, S.; Szakaly, Z.; Csapo, J.

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Journal Article

Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods [2005]

Salamon, R.; Szakaly, S.; Szakaly, Z.; Csapo, J.;

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During the production of the processed cheese or the Indian ghee the applied heat treatment and also certain steps of the processing of the food industry can increase the CLA content. Heat treatment involves significant CLA formation mainly when the protein content of the product is high. On the other hand, roasting and cooking of meats do not change significantly the CLA content and the CLA content of meat and vegetable based tinned food did not change significantly during processing.

From the journal

Tejgazdasag (Hungary)

ISSN : 1219-3224

Bibliographic information

Language:

Hungarian

Type:

Bibliography

In AGRIS since:

2006

Volume:

652

Start Page:

14

End Page:

21

All titles:

"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng

Other:

"Summaries Hu, En"