Conjugated linoleic acid production in fermented foods

J. Csapó1,2,  and É. Varga-Visi1     1Kaposvár University, Kaposvár, Hungary;     2Sapientia Hungarian University of Transylvania, Miercurea Ciuc, Romania


This chapter provides a short introduction to the chemistry and biosynthesis of conjugated linoleic acid (CLA) and discusses the possible methods by which the CLA content of fermented food products can be increased. One possible way to produce foods with enhanced levels of CLA is the application of CLA-enriched raw materials. Therefore, the CLA content of raw materials and factors that influence their CLA content are discussed first. CLA formation during the processing of fermented milk and meat products is explored and functional ...

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