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- 1Conjugated Linoleic Acid
- 1Dietary Fibre
- 1Dissolved Oxygen
- 1Phenolic Compounds
Combined effect of pressure-assisted thermal processing and antioxidants on the retention of conjugated linoleic acid in milkDownload
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,...
In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries, more potatoes are currently processed into value-added products to meet the...