Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese.
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| Title: | Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. |
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| Authors: | Khan A; Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan., Nadeem M; Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan., Al-Asmari F; Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia., Imran M; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan., Ambreen S; University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan., Rahim MA; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.; Department of Food Science and Nutrition, Faculty of Medicine and Allied Health Sciences, Times Institute, Multan 60700, Pakistan., Oranab S; Department of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan., Esatbeyoglu T; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany., Bartkiene E; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.; Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania., Rocha JM; Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. |
| Source: | Microorganisms [Microorganisms] 2023 Oct 23; Vol. 11 (10). Date of Electronic Publication: 2023 Oct 23. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101625893 Publication Model: Electronic Cited Medium: Print ISSN: 2076-2607 (Print) Linking ISSN: 20762607 NLM ISO Abbreviation: Microorganisms Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 37894271 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Khan+A%22">Khan A</searchLink>; Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.<br /><searchLink fieldCode="AU" term="%22Nadeem+M%22">Nadeem M</searchLink>; Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.<br /><searchLink fieldCode="AU" term="%22Al-Asmari+F%22">Al-Asmari F</searchLink>; Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.<br /><searchLink fieldCode="AU" term="%22Imran+M%22">Imran M</searchLink>; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.<br /><searchLink fieldCode="AU" term="%22Ambreen+S%22">Ambreen S</searchLink>; University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan.<br /><searchLink fieldCode="AU" term="%22Rahim+MA%22">Rahim MA</searchLink>; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.; Department of Food Science and Nutrition, Faculty of Medicine and Allied Health Sciences, Times Institute, Multan 60700, Pakistan.<br /><searchLink fieldCode="AU" term="%22Oranab+S%22">Oranab S</searchLink>; Department of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.<br /><searchLink fieldCode="AU" term="%22Esatbeyoglu+T%22">Esatbeyoglu T</searchLink>; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.<br /><searchLink fieldCode="AU" term="%22Bartkiene+E%22">Bartkiene E</searchLink>; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.; Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.<br /><searchLink fieldCode="AU" term="%22Rocha+JM%22">Rocha JM</searchLink>; Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101625893%22">Microorganisms</searchLink> [Microorganisms] 2023 Oct 23; Vol. 11 (10). <i>Date of Electronic Publication: </i>2023 Oct 23. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101625893 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2076-2607 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2220762607%22">20762607 </searchLink><i>NLM ISO Abbreviation: </i>Microorganisms <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=37894271 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.3390/microorganisms11102613 Languages: – Code: eng Text: English Titles: – TitleFull: Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Khan A – PersonEntity: Name: NameFull: Nadeem M – PersonEntity: Name: NameFull: Al-Asmari F – PersonEntity: Name: NameFull: Imran M – PersonEntity: Name: NameFull: Ambreen S – PersonEntity: Name: NameFull: Rahim MA – PersonEntity: Name: NameFull: Oranab S – PersonEntity: Name: NameFull: Esatbeyoglu T – PersonEntity: Name: NameFull: Bartkiene E – PersonEntity: Name: NameFull: Rocha JM IsPartOfRelationships: – BibEntity: Dates: – D: 23 M: 10 Text: 2023 Oct 23 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 2076-2607 Numbering: – Type: volume Value: 11 – Type: issue Value: 10 Titles: – TitleFull: Microorganisms Type: main |
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