Flavor quality and texture of modified fatty acid high monoene, low saturate butter
- 31 May 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (3-4), 367-371
- https://doi.org/10.1016/0963-9969(96)00017-8
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Modification of Fatty Acids in Milk by Feeding Calcium‐Protected High Oleic Sunflower OilJournal of Food Science, 1996
- A diet rich in monounsaturated rapeseed oil reduces the lipoprotein cholesterol concentration and increases the relative content of n−3 fatty acids in serum in hyperlipidemic subjectsThe American Journal of Clinical Nutrition, 1994
- Effects of lipid-lowering diets enriched with monounsaturated and polyunsaturated fatty acids on serum lipoprotein composition in patients with hyperlipoproteinaemiaAtherosclerosis, 1992
- Manipulation of the Fatty Acid Composition of Milk by Feeding Protected Canola SeedsJournal of Dairy Science, 1992
- Effects of calcium salts differing in fatty acid composition on duodenal and milk fatty acid profiles in dairy cowsJournal of the Science of Food and Agriculture, 1992
- Ruminal Fermentation In Vivo as Influenced by Long-Chain Fatty AcidsJournal of Dairy Science, 1986
- Effects of Feeding Whole Cottonseed on Composition of MilkJournal of Dairy Science, 1985
- Rumen Fermentation In Vitro as Influenced by Long Chain Fatty AcidsJournal of Dairy Science, 1984
- Effect of Fatty Acids or Calcium Soaps on Rumen and Total Nutrient Digestibility of Dairy RationsJournal of Dairy Science, 1984
- Feeding encapsulated oils to increase the polyunsaturation in milk and meat fatJournal of Oil & Fat Industries, 1974