Effect of heating treatments, processing methods and refrigated storage of milk and some dairy products on lipids oxidation

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 118-125

  Meshref, A Al Rowaily ^a  

^a JOUF UNIVERSITY   (Saudi Arabia)

Author keywords

Anisidine value; Fat oxidation; Microwave heating; Peroxide value; Thiobarbituric acid; Ultra high temperature

Indexed keywords

FATTY ACID; LIPID; PEROXIDE; THIOBARBITURIC ACID;

ARTICLE; CHEESE; CONTROLLED STUDY; DAIRY PRODUCT; FOOD PROCESSING; FOOD STORAGE; FREEZING; HEATING; HIGH TEMPERATURE PROCEDURES; LIPID OXIDATION; LOW TEMPERATURE PROCEDURES; MICROWAVE COOKING; MILK; PASTEURIZATION;

EID: 37349076504     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.118.125     Document Type: Article

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