Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1414-1421

  Rodrigues, Dina ^a   Rocha Santos, Teresa A P ^a,b   Gomes, Ana M ^c   Goodfellow, Brian J ^b   Freitas, Ana C ^a,b  

^a INSTITUTO PIAGET   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cheese; Conjugated linoleic acid; Lipolysis; Prebiotics; Probiotics; Synbiotics

Indexed keywords

CONJUGATED LINOLEIC ACID; LIPOLYSIS; PREBIOTICS; PROBIOTICS; SYNBIOTICS;

BACTERIA; CHEESES; ENZYMES; MANUFACTURE; POLYSACCHARIDES; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

CONJUGATED LINOLEIC ACID; FATTY ACID; INULIN; PREBIOTIC AGENT; PROBIOTIC AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BIFIDOBACTERIUM ANIMALIS; CHEESE; CHEESE RIPENING; FATTY ACID ANALYSIS; LACTOBACILLUS CASEI; LIPOLYSIS; MOISTURE; NUTRITIONAL VALUE; PH; PROBIOTIC CHEESE; SYNBIOTIC CHEESE;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS CASEI;

EID: 81855204910     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.010     Document Type: Article

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