Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration

Journal of Dairy Science

Volumn 97, Issue 12, 2014, Pages 7307-7315

  Rodriguez Alcala L M ^a   Alonso, L ^b   Fontecha, J ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Conjugated linoleic acid isomers; Milk processing; Trans fatty acids; Unsaturated fatty acids

Indexed keywords

CONJUGATED LINOLEIC ACID; UNSATURATED FATTY ACID;

ANIMAL; BOVINE; CHEMISTRY; FEMALE; FOOD HANDLING; MICROWAVE RADIATION; MILK; PHYSIOLOGY; PROCEDURES; RADIATION RESPONSE;

ANIMALS; CATTLE; FATTY ACIDS, UNSATURATED; FEMALE; FOOD HANDLING; LINOLEIC ACIDS, CONJUGATED; MICROWAVES; MILK;

EID: 84918789489     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7849     Document Type: Article

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