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Effects Of Processing Steps And Started Cultures On Conjugated Linoleic Acid Cla Content In Low Fat Plain Yogurt
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Book Synopsis Effects of Processing Steps and Started Cultures on Conjugated Linoleic Acid (CLA) Content in Low Fat Plain Yogurt by : Priscilla K. Ho
Download or read book Effects of Processing Steps and Started Cultures on Conjugated Linoleic Acid (CLA) Content in Low Fat Plain Yogurt written by Priscilla K. Ho and published by . This book was released on 1999 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Probiotic Bacteria on the Conjugated Linoleic Acid (CLA) Content and Quality of Yogurt by : Sa Xu
Download or read book Effect of Probiotic Bacteria on the Conjugated Linoleic Acid (CLA) Content and Quality of Yogurt written by Sa Xu and published by . This book was released on 2004 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acid (CLA) is present primarily in dairy products with many positive nutritional benefits. The predominant CLA isomers, cis-9, trans-11 CLA and trans-10, cis-12 CLA, function as an anticarcinogen and body fat reducer, respectively. Other health benefits include roles as an immune system modulator, anti-atherosclerosis and antidiabetic agent. Linoleic acid isomerase activity in probiotic bacteria contributes to CLA formation. Free linoleic acid is the primary substrate for linoleic acid isomerase and the biohydrogenation pathway of rumen bacteria. There is strong interest to increase the content of CLA in yogurt and other cultured dairy products using probiotic bacteria and unique processing methods. The objectives of this study were to 1) evaluate the ability of probiotic bacteria to convert linoleic acid (as the free or esterified fatty acid) to CLA in model systems characteristic of yogurt; and 2) develop yogurts with enhanced CLA content and acceptable quality attributes using probiotic bacteria with CLA-producing activity with and without conventional yogurt cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, 1:1). The 11 probiotic bacteria evaluated were able to produce CLA from linoleic acid in the model system containing hydrolyzed soy oil (1%) emulsified in milk, but not in model systems of unhydrolyzed soy oil (1%) emulsified in milk or 1% fat milk. The propionibacteria demonstrated the greatest increase in CLA content compared to other lactic acid bacteria in model system. A yogurt processed with yogurt cultures in conjunction with probiotic bacteria resulted in the greatest formation of the CLA and similar acidity, texture and flavor as the control yogurt. The combination of Lactobacillus rhamnosus with yogurt cultures produced a yogurt with the highest content of CLA and acceptable quality characteristics. The CLA formation, microbial counts, and quality attributes were stable over a 14-day storage time at 4 0C. The inoculation concentration of L. rhamnosus and yogurt cultures did not have significant effect on CLA content and texture, but affected acidity and volatile flavor compounds of yogurts. These findings indicate that probiotic dairy foods with enhanced CLA content and acceptable quality attributes can be effectively developed. The research results would help the food industry produce a more nutritional product for consumers.
Book Synopsis Advances in Conjugated Linoleic Acid Research by : Jean-Louis Sebedio
Download or read book Advances in Conjugated Linoleic Acid Research written by Jean-Louis Sebedio and published by CRC Press. This book was released on 2020-03-05 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Conjugated Linoleic Acid Research, Volume 2 is the second book in a series devoted entirely to conjugated linoleic acid. This book has updated information on the analysis, biochemistry and applications of conjugated fatty acids in an attempt to make Volume 2, in conjunction with Volume 1 (published in 1999), the most comprehensive, up-to-date sources of CLA-related information available today. Both scientific and commercial views are presented, with the same data sometimes interpreted differently.
Book Synopsis Effect of Processing and Storage on the Conjugated Linoleic Acid (CLA) Levels of Dairy Products Manufactured from CLA Enhanced Milk by : Denise Viola Aminot-Gilchrist
Download or read book Effect of Processing and Storage on the Conjugated Linoleic Acid (CLA) Levels of Dairy Products Manufactured from CLA Enhanced Milk written by Denise Viola Aminot-Gilchrist and published by . This book was released on 2003 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Production of Conjugated Linoleic Adic (CLA) by Ruminal Bacteria and the Increase of CLA Content in Dairy Products by : Young-Jun Kim
Download or read book Production of Conjugated Linoleic Adic (CLA) by Ruminal Bacteria and the Increase of CLA Content in Dairy Products written by Young-Jun Kim and published by . This book was released on 2001 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Conjugated Linoleic Acid (CLA) by : Silke Gnädig
Download or read book Conjugated Linoleic Acid (CLA) written by Silke Gnädig and published by . This book was released on 2002 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Conjugated Linoleic Acid Research by : Martin P. Yurawecz
Download or read book Advances in Conjugated Linoleic Acid Research written by Martin P. Yurawecz and published by The American Oil Chemists Society. This book was released on 1999 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in conjugated linoleic acid (CLA) has increased substantially in recent years. As one would expect with any evolving scientific area, research to date has provided more questions than answers. This book provides an up-to-date report of work that is still in progress. The editors document the state of knowledge about CLA as the twentieth century draws to a close.
Author :Martin P. Yurawecz Publisher :The American Oil Chemists Society ISBN 13 :9781893997875 Total Pages :284 pages Book Rating :4.9/5 (978 download)
Book Synopsis Advances in Conjugated Linoleic Acid Research, Volume 3 by : Martin P. Yurawecz
Download or read book Advances in Conjugated Linoleic Acid Research, Volume 3 written by Martin P. Yurawecz and published by The American Oil Chemists Society. This book was released on 2006-09-29 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the chemistry, biological properties and healthful benefits of conjugated linoleic acid (CLA) continues to grow. The number of peer reviewed publications produced on CLA since the 2003 publication of Advances in Conjugated Linoleic Acid Research, Volume 2, has more than doubled. It is likely that CLA will be used in the future in many more studies related to diseases such as cancer, atherosclerosis, and diabetes. This text provides comprehensive coverage of this area of research. Sections include material on biosynthesis and metabolic processes, techniques of determination of individual isomers, diversity of CLA, and effects of CLA isomers in humans.
Book Synopsis Conjugated Linoleic Acids and Conjugated Vegetable Oils by : Bert Sels
Download or read book Conjugated Linoleic Acids and Conjugated Vegetable Oils written by Bert Sels and published by Royal Society of Chemistry. This book was released on 2014-07-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored. This comprehensive book presents an overview of the background and research into CLA and examines each of their applications in the context of the chemistry surrounding them and CLA-enriched oils. The biosynthesis of CLA is presented, with a discussion on how animal husbandry could promote CLA production. Other chapters examine the current strategies for their synthesis using bespoke catalysts and enzymes. Readers from academia and industry will find the layout of the book highly accessible, with sections for each application. The editors are both active researchers in the field, and have brought together a wealth of expertise from across the globe, presenting a comprehensive guide to this valuable group of compounds and their potential applications.
Book Synopsis Conjugated Linoleic Acid (CLA) and Milk Fat Synthesis in Dairy Cows by : Daniel Gunnar Peterson
Download or read book Conjugated Linoleic Acid (CLA) and Milk Fat Synthesis in Dairy Cows written by Daniel Gunnar Peterson and published by . This book was released on 2003 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Beneficial Microbes in Fermented and Functional Foods by : Ravishankar Rai V
Download or read book Beneficial Microbes in Fermented and Functional Foods written by Ravishankar Rai V and published by CRC Press. This book was released on 2014-12-17 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Book Synopsis Effect of Breed, Parity, Stage of Lactation and Processing of Milk on Conjugated Linoleic Acid (CLA) in Dairy Products by : Jyoti Swaroop Kumar
Download or read book Effect of Breed, Parity, Stage of Lactation and Processing of Milk on Conjugated Linoleic Acid (CLA) in Dairy Products written by Jyoti Swaroop Kumar and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Development and Manufacture of Yogurt and Other Functional Dairy Products by : Fatih Yildiz
Download or read book Development and Manufacture of Yogurt and Other Functional Dairy Products written by Fatih Yildiz and published by CRC Press. This book was released on 2016-04-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Book Synopsis The Effects of Dietary Conjugated Linoleic Acid on Avian Lipid Metalbolism by : Rahim Aydin
Download or read book The Effects of Dietary Conjugated Linoleic Acid on Avian Lipid Metalbolism written by Rahim Aydin and published by . This book was released on 2000 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Conjugated Linoleic Acids in Dairy Products by : Julian E. Nixon
Download or read book Conjugated Linoleic Acids in Dairy Products written by Julian E. Nixon and published by . This book was released on 2003 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Different Growth Media on the Production of Conjugated Linoleic Acid (CLA) by Propionibacteria by :
Download or read book Effects of Different Growth Media on the Production of Conjugated Linoleic Acid (CLA) by Propionibacteria written by and published by . This book was released on 2000 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:
