Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 11, 2015, Pages 1561-1574

  Gorissen, Lara ^a,b   Leroy, Frédéric ^b   De Vuyst, Luc ^b   De Smet, Stefaan ^a   Raes, Katleen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Conjugated linoleic acid; fermented foods; food grade bacteria; ruminal biohydrogenation

Indexed keywords

BACTERIA; FATTY ACIDS; FOOD MICROBIOLOGY; FOOD PROCESSING; FOOD PRODUCTS; ISOMERS; LACTIC ACID; MAMMALS; MICROBIOLOGY; MICROORGANISMS; NANOCAPSULES; PLANTS (BOTANY);

BIOHYDROGENATION; CONJUGATED LINOLEIC ACID; CONJUGATED LINOLENIC ACIDS (CLNA); FERMENTED FOODS; FOOD GRADE; LINOLEIC AND LINOLENIC ACIDS; RUMINAL MICROORGANISMS; TECHNOLOGICAL CHALLENGES;

LINOLEIC ACID;

BACTERIA (MICROORGANISMS); BUTYRIVIBRIO FIBRISOLVENS;

CONJUGATED LINOLEIC ACID; LINOLENIC ACID; PROBIOTIC AGENT;

BIFIDOBACTERIUM; BIOSYNTHESIS; DAIRY PRODUCT; FERMENTATION; MEAT; METABOLISM;

ALPHA-LINOLENIC ACID; BIFIDOBACTERIUM; DAIRY PRODUCTS; FERMENTATION; LINOLEIC ACIDS, CONJUGATED; MEAT PRODUCTS; PROBIOTICS;

EID: 84926434241     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.706243     Document Type: Article

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