Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks
作者： Ana Carolina R. Florence , Catherine Béal , Roberta C. Silva , Cristina S.B. Bogsan , Ana Lucia O.S. Pilleggi
DOI: 10.1016/J.FOODCHEM.2012.07.026
关键词: Linoleic acid 、 Bifidobacterium animalis 、 Fatty acid 、 Polyunsaturated fatty acid 、 Chemistry 、 Food science 、 Probiotic 、 Organic milk 、 Conjugated linoleic acid 、 Cultured Milk Products
摘要: … milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks…
archives-ouvertes.fr
elsevier.com
sci-hub.se 参考文章(34)
Ching Kuang Chow, Application of gas-liquid chromatography to lipid separation and analysis: qualitative and quantitative analysis. Fatty acids in foods and their health implications.. pp. 47- 65 ,(2000) , 10.1201/9781420006902-6
D. Firestone, Official methods and recommended practices of the American Oil Chemists' Society American Oil Chemists' Society. ,(1990)
S. Gnädig, Y. Xue, O. Berdeaux, J.M. Chardigny, J-L. Sebedio, 11 – Conjugated linoleic acid (CLA) as a functional ingredient Functional Dairy Products#R##N#Volume 1. pp. 263- 298 ,(2003) , 10.1533/9781855736917.2.263
Paolo Bergamo, Elena Fedele, Luigi Iannibelli, Giovanni Marzillo, Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products Food Chemistry. ,vol. 82, pp. 625- 631 ,(2003) , 10.1016/S0308-8146(03)00036-0
K.A. Ellis, G. Innocent, D. Grove-White, P. Cripps, W.G. McLean, C.V. Howard, M. Mihm, Comparing the Fatty Acid Composition of Organic and Conventional Milk Journal of Dairy Science. ,vol. 89, pp. 1938- 1950 ,(2006) , 10.3168/JDS.S0022-0302(06)72261-5
Ricardo P.S. Oliveira, Ana C.R. Florence, Roberta C. Silva, Patrizia Perego, Attilio Converti, Luiz A. Gioielli, Maricê N. Oliveira, EFFECT OF DIFFERENT PREBIOTICS ON THE FERMENTATION KINETICS, PROBIOTIC SURVIVAL AND FATTY ACIDS PROFILES IN NONFAT SYMBIOTIC FERMENTED MILK International Journal of Food Microbiology. ,vol. 128, pp. 467- 472 ,(2009) , 10.1016/J.IJFOODMICRO.2008.10.012
F. Destaillats, J.P. Trottier, J.M.G. Galvez, P. Angers, Analysis of α-Linolenic Acid Biohydrogenation Intermediates in Milk Fat with Emphasis on Conjugated Linolenic Acids Journal of Dairy Science. ,vol. 88, pp. 3231- 3239 ,(2005) , 10.3168/JDS.S0022-0302(05)73006-X
Catherine Béal, Georges Corrieu, Viability and Acidification Activity of Pure and Mixed Starters of Streptococcus salivarius ssp. thermophilus 404 and Lactobacillus delbrueckii ssp. bulgaricus 398 at the Different Steps of Their Production Lwt - Food Science and Technology. ,vol. 27, pp. 86- 92 ,(1994) , 10.1006/FSTL.1994.1017
Maarten Van De Guchte, Stéphanie Penaud, Christine Grimaldi, Valérie Barbe, K Bryson, Pierre Nicolas, C Robert, S Oztas, S Mangenot, A Couloux, V Loux, R Dervyn, R Bossy, A Bolotin, J-M Batto, T Walunas, J-F Gibrat, P Bessieres, J Weissenbach, SD Ehrlich, E Maguin, None, The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution Proceedings of the National Academy of Sciences of the United States of America. ,vol. 103, pp. 9274- 9279 ,(2006) , 10.1073/PNAS.0603024103
C.G Vinderola, G.A Costa, S Regenhardt, J.A Reinheimer, Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria International Dairy Journal. ,vol. 12, pp. 579- 589 ,(2002) , 10.1016/S0958-6946(02)00046-8