Chemical, Physical, and Sensory Properties of Dairy Products Enriched with Conjugated Linoleic Acid

Conjugated Linoleic Acid: Chemical Structure, Sources and Biological Properties

Conjugated linoleic acid (CLA) is a group of geometrical and positional isomers of linoleic acid (C18:2, cis-9, cis-12). In contrast to linoleic acid, double bonds in CLA are usually located at positions 9 and 11 or 10 and 12 and each double bond can be either in the cis or trans configuration. Meat and dairy products from ruminant animals (such as milk, butter, yogurt and cheese) are the princ...

Conjugated linoleic acid-enriched beef production.

Canadian beef consumption is approximately 31 kg per annum, or a third of all meats consumed. Beef is a nutrient-rich food, providing good quality protein, vitamins B-6 and B-12, niacin, iron, and zinc. However, animal fats have gained the reputation of being less healthy. The identification of the anticarcinogenic effects of beef extracts due to the presence of conjugated linoleic acid (CLA) h...

Conjugated Linoleic Acid Enriched Milk: A Designer Milk with Potential

determination of some physical and mechanical properties red bean

چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...

improvement of physical and sensory properties of dairy products using functional valuability of whey proteins

today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. in recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high bod and its environmental problems caused in particular attention to whey processing and its usage in food products. according to promotions occurred i...