Lipid oxidation in functional dairy products

Current Nutrition and Food Science

Volumn 5, Issue 3, 2009, Pages 209-216

  García Martínez, M Carmen ^a   Márquez Ruiz, Gloria ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Conjugated linoleic acid (CLA); Functional dairy products; Lipid oxidation; Omega 3 fatty acids; Phytosterols

Indexed keywords

COD LIVER OIL; CONJUGATED LINOLEIC ACID; FATTY ACID; FISH OIL; LINSEED OIL; LIPID; OMEGA 3 FATTY ACID; PHYTOSTEROL; POLYUNSATURATED FATTY ACID; SAFFLOWER OIL; SUNFLOWER OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; CANCER INHIBITION; CARDIOVASCULAR DISEASE; DAIRY PRODUCT; DIET SUPPLEMENTATION; DRUG SYNTHESIS; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FUNCTIONAL FOOD; HUMAN; LIPID OXIDATION; MALIGNANT NEOPLASTIC DISEASE; MILK; NONHUMAN; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REVIEW; SENSORY EVALUATION;

EID: 70350680985     PISSN: 15734013     EISSN: None     Source Type: Journal    
DOI: 10.2174/157340109789007153     Document Type: Review

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