Turning Meat, Poultry, Eggs, and Dairy Products into Nutraceuticals, Part Three: The Literature of Animal Nutrition Approaches to Increasing Conjugated Linoleic Acid Levels in Eggs, Fluid Milk, Cheese, Yogurt, and Butter as a Part of a Value-Added Functional Foods Strategy

2009 ◽  
Vol 10 (2) ◽  
pp. 124-148
Author(s):  
Tony Stankus
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Functional Foods ◽  
Value Added ◽  
Animal Nutrition ◽  
A Value ◽  
Poultry Eggs ◽  
Fluid Milk

scholarly journals Effects of dairy products naturally enriched with cis-9,trans-11 conjugated linoleic acid on the blood lipid profile in healthy middle-aged men

2006 ◽  
Vol 83 (4) ◽  
pp. 744-753 ◽  
Author(s):  
Sabine Tricon ◽  
Graham C Burdge ◽  
Emma L Jones ◽  
Jennifer J Russell ◽  
Soraya El-Khazen ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Blood Lipid ◽  
Middle Aged ◽  
Blood Lipid Profile

Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage

1995 ◽  
Vol 60 (4) ◽  
pp. 695-697 ◽  
Author(s):  
NALUR C. SHANTHA ◽  
LATHA N. RAM ◽  
JOE O'LEARY ◽  
CLAIR L. HICKS ◽  
ERIC A. DECKER
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Processing And Storage ◽  
And Storage
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