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pro vyhledávání: '"Conjugated linoleic acids (CLA)"'
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Akademický článek
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Autor:
Giovanni Bittante, Stefano Schiavon, Alberto Simonetto, Roberto Mantovani, Alessia Bortolozzo, Lucia Bailoni
Publikováno v:
Italian Journal of Animal Science, Vol 3, Iss 3, Pp 243-258 (2010)
The aim of this study was to evaluate the effects of the replacement of about 70% of soybean meal (SBM) with extruded(ES) or toasted (TS) full-fat soybean seeds in diets for lactating cows on milk quality, fatty acid profile, and conjugatedlinoleic a
Externí odkaz:
https://doaj.org/article/2cddac16f89b46e58fe7ff82548cecb9
Publikováno v:
Processes, Vol 9, Iss 454, p 454 (2021)
Conjugated linoleic acids (CLA) are distinctive polyunsaturated fatty acids. They are present in food produced by ruminant animals and they are accumulated in seeds of certain plants. These naturally occurring substances have demonstrated to have ant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b4b80d46a4ab99fd095c8b8bf9825a0
https://www.mdpi.com/2227-9717/9/3/454
https://www.mdpi.com/2227-9717/9/3/454
Autor:
Anne Ferlay, Maria Rosaria Melis, Maria Cristina Mele, Lina Cordeddu, Elisabetta Murru, Margherita Addis, Yves Chilliard, M. Coakley, Catherine Stanton, Erika Desogus, G. Piredda, Gianfranca Carta, Giorgio Cannelli, Sebastiano Banni, R.P. Ross, Claudia Manca, Hastimansooreh Ansar
Publikováno v:
International Journal of Molecular Sciences
International Journal of Molecular Sciences, MDPI, 2018, 19 (6), pp.1730. ⟨10.3390/ijms19061730⟩
Volume 19
Issue 6
International Journal of Molecular Sciences 6 (19), 1730. (2018)
International Journal of Molecular Sciences, Vol 19, Iss 6, p 1730 (2018)
International Journal of Molecular Sciences, MDPI, 2018, 19 (6), pp.1730. ⟨10.3390/ijms19061730⟩
Volume 19
Issue 6
International Journal of Molecular Sciences 6 (19), 1730. (2018)
International Journal of Molecular Sciences, Vol 19, Iss 6, p 1730 (2018)
n-3 highly unsaturated fatty acids (n-3 HUFA) directly and indirectly regulate lipid metabolism, energy balance and the inflammatory response. We investigated changes to the n-3 HUFA score of healthy adults, induced by different types and amounts of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a32c9f0961d5692490fffc1806a44f0
https://hal.archives-ouvertes.fr/hal-01854609/file/2018_Murru_Int_J_Mol_Sci.pdf
https://hal.archives-ouvertes.fr/hal-01854609/file/2018_Murru_Int_J_Mol_Sci.pdf
Publikováno v:
Microbiology in Dairy Processing
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, pp. 251–278. New York: J. Wiley & sons, 2017
info:cnr-pdr/source/autori:Silvetti, Tiziana; Morandi, Stefano; Brasca, Milena/titolo:Lactic acid bacteria: A cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro/editore: /anno:2017
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, CNR ISPA, pp. 251–278. Stamford, Conn.: Wiley, 2017
info:cnr-pdr/source/autori:Silvetti Tiziana, Morandi Stefano, Brasca Milena/titolo:Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro, CNR ISPA/editore: /anno:2017
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, pp. 251–278. New York: J. Wiley & sons, 2017
info:cnr-pdr/source/autori:Silvetti, Tiziana; Morandi, Stefano; Brasca, Milena/titolo:Lactic acid bacteria: A cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro/editore: /anno:2017
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, CNR ISPA, pp. 251–278. Stamford, Conn.: Wiley, 2017
info:cnr-pdr/source/autori:Silvetti Tiziana, Morandi Stefano, Brasca Milena/titolo:Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro, CNR ISPA/editore: /anno:2017
The functional food and nutraceuticals market is experiencing an increasing trend worldwide. Nutraceuticals refer to food compounds in the diet, or food supplements, able to sustain a physiological benefit or the prevention and/or treatment of a dise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5d3dcd24c511c62d7d4cc585da2ffb
https://doi.org/10.1002/9781119115007.ch14
https://doi.org/10.1002/9781119115007.ch14
Publikováno v:
Journal of Dairy Science. 97:123-135
The aim of the study was to investigate whether the addition of extruded flaxseed (EF) in dairy cow diets had an effect on milk fat and individual fatty acids (FA) recovery in cheese after 90 d of ripening. Eighteen Holstein-Friesian cows, divided in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fb228c13fbc1ffdff8c5c876abee43a
https://doi.org/10.3168/jds.2013-7213
https://doi.org/10.3168/jds.2013-7213
Akademický článek
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