Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1839-1846

  Serafeimidou, Amalia ^a   Zlatanos, Spiros ^a   Laskaridis, Kostas ^b   Sagredos, Angelos ^c  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b RR Station of Veria   (Greece)

^c Trofocell Research and Trade GmbH   (Germany)

Author keywords

Conjugated linoleic acid (CLA); Fatty acid composition; Mammary cancer; Traditional Greek yogurts

Indexed keywords

CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; CLA CONTENTS; CONJUGATED LINOLEIC ACID; COW MILK; DIETARY SOURCES; FAT CONTENTS; FATTY ACID COMPOSITION; FATTY ACID PROFILES; GEOGRAPHICAL ORIGINS; MAMMARY CANCER; PROTECTIVE EFFECTS; TRADITIONAL GREEK YOGURTS;

DAIRY PRODUCTS; DISEASES; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; WOOL;

LINOLEIC ACID;

CONJUGATED LINOLEIC ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; YOGHURT;

ARTICLE; CHEMICAL COMPOSITION; GREECE; LIPID COMPOSITION;

ANIMALS; CATTLE; FATTY ACIDS; GOATS; GREECE; LINOLEIC ACIDS, CONJUGATED; MILK; SHEEP; YOGURT;

CAPRA HIRCUS; OVIS ARIES;

EID: 84861573517     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.102     Document Type: Article

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