Red meat is long established as an important dietary source of protein and essential
nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may …

Consumers are becoming more aware of the relationships between diet and health and this
has increased consumer interest in the nutritional value of foods. This is impacting on the …

The potential to modify the milk fatty acid (FA) composition by changing the cow or goat diets
is reviewed. Ruminal biohydrogenation (RBH), combined with mammary lipogenic and Δ‐9 …

Recent advances in chromatographic identification of CLA isomers, combined with interest
in their possible properties in promoting human health (eg, cancer prevention, decreased …

There is increasing evidence to indicate that nutrition is an important factor involved in the
onset and development of several chronic human diseases including cancer, cardiovascular …

There is increased consumer awareness that foods contain microcomponents that may have
beneficial effects on health maintenance and disease prevention. In milk fat these functional …

There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …

In the last two decades, zinc oxide (ZnO) semiconductor Quantum dots (QDs) have been
shown to have fantastic luminescent properties, which together with their low-cost, low …

Despite the fact that the ruminant diet is rich in polyunsaturated fatty acids (PUFA), ruminant
products–meat, milk and dairy–contain mainly saturated fatty acids (SFA) because of …

Fat is an important constituent contributing to the organoleptic, processing and physical
properties of ruminant milk. Understanding the regulation of milk fat synthesis is central to …