Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/10015
Título: Production of conjugated linoleic acid by food-grade bacteria: A review
Autor: Andrade, José C.
Ascenção, Kelly
Gullón, Patricia
Henriques, Silvino M. S.
Pinto, Jorge M. S.
Rocha-Santos, Teresa A. P.
Freitas, A. C.
Gomes, Ana M. P.
Palavras-chave: Conjugated linoleic acid
Health benefits
Data: 2012
Editora: Wiley
Citação: ANDRADE, José C... [et al.] - Production of conjugated linoleic acid by food-grade bacteria: A review. International Journal of Dairy Technology. ISSN: 1471-0307. Vol. 65, nº 4 (2012), p. 467–481
Resumo: Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities
Peer review: yes
URI: http://hdl.handle.net/10400.14/10015
Versão do Editor: doi: 10.1111/j.1471-0307.2012.00871.x
Aparece nas colecções:CBQF - Recensão / Review

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