Hot topic: Fatty acid and conjugated linoleic acid (CLA) isomer composition of commercial CLA-fortified dairy products: evaluation after processing and storage.

@article{RodrguezAlcal2007HotTF,
  title={Hot topic: Fatty acid and conjugated linoleic acid (CLA) isomer composition of commercial CLA-fortified dairy products: evaluation after processing and storage.},
  author={Luis Miguel Rodr{\'i}guez-Alcal{\'a} and Javier Fontecha},
  journal={Journal of dairy science},
  year={2007},
  volume={90 5},
  pages={2083-90}
}
Conjugated linoleic acid (CLA) exerts a strong positive influence on human health but intake of these fatty acids is typically too low, and increased consumption of CLA is recommended. A good way to raise the CLA content in the diet without a radical change in eating habits seems to be the enrichment of commonly consumed food products with CLA supplements. This study analyzed the total fatty acid content and the CLA isomer composition of 6 commercially available CLA-fortified dairy products… CONTINUE READING
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