Search
Skip to Search Results- 1Andrews, Preston
- 1Dhawan, Sumeet
- 1Insan, Sunil Kumar
- 1Martinez-Monteagudo, Sergio I.
- 1Proctor, Spencer D.
- 1Sablani, Shyam S.
-
Combined effect of pressure-assisted thermal processing and antioxidants on the retention of conjugated linoleic acid in milk
Download2015
Saldaña, Marleny D.A., Martinez-Monteagudo, Sergio I.
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,...
-
Current issues surrounding the definition of trans-fatty acids: Implications for health, industry and food labels
Download2013
The definition of trans-fatty acids (TFA) was established by the Codex Alimentarius to guide nutritional and legislative regulations to reduce TFA consumption. Currently, conjugated linoleic acid (CLA) is excluded from the TFA definition based on evidence (primarily preclinical studies) implying...
-
Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: Influence of high pressure homogenization
Download2012-01-01
Syamaladevi, Roopesh M., Insan, Sunil Kumar, Dhawan, Sumeet, Andrews, Preston, Sablani, Shyam S.
Encapsulated red raspberry (Rubus idaeus) powders with gum arabic were produced using a spray-drying method. The raspberry puree samples were treated with and without high-pressure homogenizers prior to spray drying. The physicochemical properties of spray-dried raspberry powders were analyzed....