Antioxidant activity of whey in a salmon oil emulsion

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1325-1329

  Tong, L M ^a   Sasaki, S ^b   McClements, D J ^a   Decker, E A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Hokkaido Food Processing Research Center   (Japan)

Author keywords

Fish oil; Lipid oxidation; Sulfhydryls; Whey; tocopherol

Indexed keywords

EID: 0034493609     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10606.x     Document Type: Article

References (34)

1. Antioxidant effect of protein hydrolysates in a freeze-dried model system
2. Antioxidant effect of protein hydrolysates in freeze-dried model systems. Synergistic action with a series of phenolic antioxidants
3. Whey improves oxidative stability of soybean oil
4. The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate
5. Protein analysis
6. Antioxidant activity of an ultrafiltration permeate from acid whey
7. Antioxidant chemistry: Reactivity and oxidation of dl-cysteine by some common oxidants
8. Ability of emulsifiers to influence iron-catalyzed oxidation of emulsified menhaden oil
9. Oxidation kinetics of menhaden oil with TBHQ
10. Inhibition of lipid peroxidition by the iron-binding protein lactoferrin
11. Albumin- an important extracellular antioxidant
12. Separation of omega 3 polyunsaturated fatty acids from fish oil and stabilization of the oil against autoxidation
13. A high-performance liquid chromatographic method for the determination of tocopherol in plasma and cellular elements of the blood
14. Partition of selected antioxidants in corn oil-water model systems
15. Essential fatty acids in growth and development
16. Synergistic ternary antioxidant compositions comprising tocopherol, partially hydrolysate of gelatin and organic acid
17. Proteins in whey: Chemical, physical, and functional properties
18. Routes of formation and toxic consequences of lipid oxidation products in foods
19. The effects of surfactant type, pH and chelators on the oxidation of salmon oil-in-water emulsions
20. Some characteristics of the enzymic lipid peroxidation systems in the microsomal fraction of flounder muscle
21. Evidence of iron association with emulsion droplets and its impact on lipid oxidation
22. Metal-catalyzed oxidation of human serum albumin: Confromational and functional changes
23. Whey protein concentrates and isolates: Processing and functional properties
24. Inhibition of malonaldehyde formation by antioxidants from omega 3 polyunsaturated fatty acids
25. Reduction of ferrylmyoglobin by b-lactoglobuin
26. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
27. Omega-3 fatty acids in health and disease and in growth and development
28. Characteristics of milk
29. Antioxidant activity of skim milk: Effect of heat and resultant sulfhydryl groups
30. The relative contributions of vitamin E, urate, ascorbate, and proteins to the total peroxyl radical-trapping antioxidant activity of human blood plasma