Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Diana Martin; Teresa Antequera; Elena Muriel; Trinidad Perez-Palacios; Jorge Ruiz Carrascal

doi:10.1016/j.foodchem.2010.06.063

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios, Jorge Ruiz Carrascal

Research output: Contribution to journal › Journal article › Research › peer-review

6 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	124
Issue number	2
Pages (from-to)	518-526
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2010.06.063
Publication status	Published - 2011
Externally published	Yes

Keywords

Conjugated linoleic acid
Monounsaturated fatty acids
Cooked pork
Lipid oxidation
Volatile compounds

Access to Document

10.1016/j.foodchem.2010.06.063

Cite this

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin. / Martin, Diana; Antequera, Teresa; Muriel, Elena; Perez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

In: Food Chemistry, Vol. 124, No. 2, 2011, p. 518-526.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin",

keywords = "Conjugated linoleic acid, Monounsaturated fatty acids, Cooked pork, Lipid oxidation, Volatile compounds",

author = "Diana Martin and Teresa Antequera and Elena Muriel and Trinidad Perez-Palacios and {Ruiz Carrascal}, Jorge",

year = "2011",

doi = "10.1016/j.foodchem.2010.06.063",

language = "English",

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journal = "Food Chemistry",

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AU - Martin, Diana

AU - Antequera, Teresa

AU - Muriel, Elena

AU - Perez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2011

Y1 - 2011

KW - Conjugated linoleic acid

KW - Monounsaturated fatty acids

KW - Cooked pork

KW - Lipid oxidation

KW - Volatile compounds

U2 - 10.1016/j.foodchem.2010.06.063

DO - 10.1016/j.foodchem.2010.06.063

M3 - Journal article

VL - 124

SP - 518

EP - 526

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -