Bioactive lipids in the butter production chain from parmigiano reggiano cheese area

Journal of the Science of Food and Agriculture

Volumn 93, Issue 14, 2013, Pages 3625-3633

  Verardo, Vito ^a   Gómez Caravaca, Ana M ^b,c   Gori, Alessandro ^a   Losi, Giuseppe ^d   Caboni, Maria F ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GRANADA   (Spain)

^c Functional Food Research and Development Center   (Spain)

^d UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Butter; Buttermilk; Cream; Fatty acids; Phospholipids

Indexed keywords

BOVINAE;

CONJUGATED LINOLEIC ACID; FATTY ACID; LIPID; OMEGA 3 FATTY ACID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPID;

ANIMAL; ANIMAL FOOD; ARTICLE; BUTTER; BUTTERMILK; CATTLE; CHEESE; CHEMISTRY; CHROMATOGRAPHY; COMPARATIVE STUDY; CREAM; DAIRY PRODUCT; FOOD HANDLING; ITALY; MASS SPECTROMETRY; METHODOLOGY; MILK; SPECIES DIFFERENCE;

BUTTER; BUTTERMILK; CREAM; FATTY ACIDS; PHOSPHOLIPIDS;

ANIMAL FEED; ANIMALS; BUTTER; CATTLE; CHEESE; CHROMATOGRAPHY; CULTURED MILK PRODUCTS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FOOD HANDLING; ITALY; LINOLEIC ACIDS, CONJUGATED; LIPIDS; MASS SPECTROMETRY; MILK; PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; SPECIES SPECIFICITY;

EID: 84885852790     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6152     Document Type: Article

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