CHANGES IN THE CONTENT OF CONJUGATED LINOLEIC-ACID (CLA) IN PROCESSED CHEESE DURING PROCESSING

被引：44

作者：

GARCIALOPEZ, S ^{[1
]}

ECHEVERRIA, E ^{[1
]}

TSUI, I ^{[1
]}

BALCH, B ^{[1
]}

机构：

[1] KRAFT GEN FOODS MEXICO, MEXICO CITY 06430, DF, MEXICO

来源：

FOOD RESEARCH INTERNATIONAL | 1994年 / 27卷 / 01期

关键词：

CLA; LINOLEIC ACID; PROCESSED CHEESE; PROCESSING;

D O I：

10.1016/0963-9969(94)90178-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in the level of conjugated linoleic acid (CLA) in processed cheese at different steps in the processing line were evaluated. CLA was found to increase from 9.5 mg g(-1) of fat in the raw ingredients to 10.7 mg g(-1) of fat in the finished product without apparent changes in the isomer distribution. More than 75% of the CLA was found as the purportedly biologically active isomer (c-9, t-11).

引用

页码：61 / 64

页数：4

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