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Italian Journal of Animal Science Volume 8, 2009 - Issue 4
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Original Articles

Survey on conjugated linoleic acid (CLA) content and fatty acid composition of Grana Padano cheese produced in different seasons and areas

Indagine Sul Contenuto Di Acido Linoleico Coniugato (Cla) E Composizione In Acidi Grassi Di Formaggio Grana Padano Prodotto In Differenti Stagioni Ed Aree

Aldo PrandiniIstituto di Scienze degli Alimenti e della Nutrizione. Università Cattolica di Piacenza, ItalyCorrespondence[email protected]
,
Samantha SigoloIstituto di Scienze degli Alimenti e della Nutrizione. Università Cattolica di Piacenza, Italy
,
Carla CerioliIstituto di Scienze degli Alimenti e della Nutrizione. Università Cattolica di Piacenza, Italy
&
Gianfranco PivaIstituto di Scienze degli Alimenti e della Nutrizione. Università Cattolica di Piacenza, Italy
Pages 531-540 | Received 11 Feb 2009, Accepted 07 May 2009, Published online: 01 Mar 2016

Citations (7)

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Francesca M. Cicognini, Filippo Rossi, Samantha Sigolo, Antonio Gallo & Aldo Prandini. (2014) Contents of Conjugated Linoleic Acid Isomers cis9,trans11 and trans10,cis12 in Ruminant and Non-Ruminant Meats Available in the Italian Market. Italian Journal of Animal Science 13:2.
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Articles from other publishers (6)

Giuseppe Maniaci, Antonino Di Grigoli, Adriana Bonanno, Cristina Giosuè, Vincenzo Ilardi & Marco Alabiso. (2021) Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese. Animals 11:9, pages 2675.
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Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca & Andrea Summer. (2020) Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties. Foods 9:4, pages 383.
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Luiz Javier R. Barron, Noelia Aldai, Mailo Virto & Mertxe de Renobales. 2017. Global Cheesemaking Technology. Global Cheesemaking Technology 100 119 .
Mohamed H. Abd El-Salam & Safinaz El-Shibiny. (2014) Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature. Journal of Food Composition and Analysis 33:1, pages 117-126.
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Francesca Maria Cicognini, Filippo Rossi, Samantha Sigolo, Antonio Gallo & Aldo Prandini. (2014) Conjugated linoleic acid isomer (cis9,trans11 and trans10,cis12) content in cheeses from Italian large-scale retail trade. International Dairy Journal 34:2, pages 180-183.
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M.B. Petersen, K. Søegaard & S.K. Jensen. (2011) Herb feeding increases n−3 and n−6 fatty acids in cow milk. Livestock Science 141:1, pages 90-94.
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