Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization

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• 作者：C. Fernandez-Avila ; C. Gutierrez-Merida ; A.J. Trujillo ; ^{toni.trujillo@uab.es}
• 关键词：UHT ; Milk-based product ; Conjugated linoleic acid ; Ultra-High Pressure Homogenization ; Functional food
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：275-283
• 全文大小：664 K
• 卷排序：39

文摘

Emulsions containing conjugated linoleic acid were homogenized at 15 and 200 MPa. Emulsions were added into a skim milk-based product before UHT treatment. Emulsions treated by 200 MPa showed greater physicochemical stability. Emulsions treated by 200 MPa presented lesser primary lipid oxidation. The product with the emulsion treated by 200 MPa exhibited better sensory acceptance.