Free the fatty acids

摘要

The review on the quantification of free fatty acids in dairy products covers both the importance of free fatty acids, particularly the short chain fatty acids, in the generation of dairy flavours and contributions to health and sensory quality as well as analytical methods. Sarcopenia is an age-related decline in muscle mass that has an increasing importance in the retired population. The second review discusses the aetiology of the condition and ways to overcome it through exercise and/or dietary intervention, where milk proteins provide a suitable source of leucine and other amino acids to support muscle maintenance.