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Approximately 200 million people worldwide, including 25 million in the United States, suffer from osteoporosis. The pathophysiology of osteoporosis suggests that prevention through dietary interventi...
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highe...
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...
Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters...
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of ch...
Three sensory tests had been applied to evaluate a chocolate flavor milk drink added of Conjugated Linoleic Acid (CLA) aiming at the selection of a final formulation with the best sensory characterist...
Three groups of ten lactating Sardinian ewes were used between 3rd and 6th month of lactation to determine the effects of supplementing diets with n-3 fatty acids on milk production and milk fat compo...
Cancer models utilize massive doses of carcinogen so that investigations of anticarcinogenic effects require equally large doses. Conjugated linoleic acids (CLA), predominately consumed in dairy produ...
Six commercial lipases, in free or immobilized form, were tested for their ability to catalyze acyl exchange between conjugated linoleic acid and anhydrous butterfat under solvent-free conditions. Imm...
A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from anhydrous milk fat, which was separated into f...
The objective of this research was to determine the content of conjugated linoleic acid, an anticarcinogen, in dairy products. Fifteen cheeses, three fermented dairy products (other than cheeses), and...

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