Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

被引：0
|
作者：
Tociu, Mihaela [1 ]
Todasca, Maria Cristina [1 ]
Stanescu, Michaela Dina [1 ]
机构：
[1] Univ Politehn Bucuresti, Fac Appl Chem & Mat Sci, 1-7 Polizu Str, Bucharest 011061, Romania
来源：
REVISTA DE CHIMIE | 2017年 / 68卷 / 09期
关键词：
vegetable oil based cheese; GC fingerprinting; IR fingerprinting; Principal Component Analysis; DAIRY PRODUCT; CALCIUM INTAKE; CANCER; RISK; OBESITY; ACID;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty adds) and PUFAs (polyunsaturated fatty adds), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting
引用
收藏
页码：2002 / 2005
页数：4
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