Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 143-148

  Shon, Jinhan ^a   Haque, Zahur U ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Acid whey; Antioxidative activity; Peroxide value; Thermization; Thiobarbituric acid reactive substances

Indexed keywords

ANTIOXIDANT; ARACHIS OIL; ASCORBIC ACID; BUFFER; FERROUS CHLORIDE; HYDROGEN PEROXIDE; PEROXIDE; PHOSPHATE; POLYSORBATE 20; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CATALYSIS; CATALYST; EMULSION; HEAT TREATMENT; INCUBATION TEMPERATURE; INCUBATION TIME; LIPID OXIDATION; OXIDATION; PH; PH MEASUREMENT; PRIORITY JOURNAL; THERMOSTABILITY; WHEY;

ARACHIS HYPOGAEA;

EID: 34247194588     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00320.x     Document Type: Article

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