Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Journal of the Science of Food and Agriculture

Volumn 93, Issue 9, 2013, Pages 2130-2136

  Laskaridis, Kostas ^a   Serafeimidou, Amalia ^b   Zlatanos, Spiros ^b   Gylou, Evgenia ^b   Kontorepanidou, Evdokia ^b   Sagredos, Angelos ^c  

^a RR Station of Veria   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c Trofocell Research and Trade GmbH   (Germany)

Author keywords

Conjugated linoleic acid (CLA); Fatty acids; Feta cheese; Ripening; Starter cultures

Indexed keywords

CHYMOSIN; CONJUGATED LINOLEIC ACID; FATTY ACID; MONOUNSATURATED FATTY ACID; RENNET; UNSATURATED FATTY ACID; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DOMESTIC SHEEP; FERMENTATION; FOOD HANDLING; FOOD STORAGE; GREECE; HUMAN; ISOMERISM; LACTOBACILLUS; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; MILK; NUTRITIONAL VALUE; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CHEESE; CHYMOSIN; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD HANDLING; FOOD STORAGE; GREECE; HUMANS; ISOMERISM; LACTOBACILLUS; LACTOCOCCUS LACTIS; LINOLEIC ACIDS, CONJUGATED; MILK; NUTRITIVE VALUE; SHEEP, DOMESTIC; STREPTOCOCCUS THERMOPHILUS;

OVIS ARIES;

EID: 84878684915     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6018     Document Type: Article

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