Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk

The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed by the addition of either catechin, cysteine, ascor...

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Detalles Bibliográficos
Autores principales: Martinez-Monteagudo, Sergio I., Saldaña, Marleny D.A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302322/
https://www.ncbi.nlm.nih.gov/pubmed/28231190
http://dx.doi.org/10.3390/foods4020065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302322/
https://www.ncbi.nlm.nih.gov/pubmed/28231190
http://dx.doi.org/10.3390/foods4020065

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