Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

The influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium lactis B94), prebiotic compounds (FOS and inulin) and ripening time (0–60 days) on the free fatty acid (FFA) profile of cheese, with special emphasis on the conjugated linoleic acid (CLA) content, was investigated. After 60...

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Detalhes bibliográficos
Autor principal: Rodrigues, Dina (author)
Outros Autores: Rocha-Santos, Teresa A. P. (author), Gomes, Ana M. (author), Goodfellow, Brian J. (author), Freitas, Ana C. (author)
Formato: article
Idioma:eng
Publicado em: 2013
Assuntos:
Probiotics
Prebiotics
Synbiotics
Cheese
Lipolysis
Conjugated linoleic acid
Texto completo:http://hdl.handle.net/10400.14/9970
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/9970

Texto Completo

http://hdl.handle.net/10400.14/9970

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