Cholesterol and antioxidant vitamins in fat fraction of whole and skimmed dairy products

Food and Bioprocess Technology

Volumn 3, Issue 2, 2010, Pages 234-238

  Manzi, Pamela ^a   Pizzoferrato, Laura ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant vitamins; Cholesterol; Fat; Milk and dairy products; Skimming procedures

Indexed keywords

ANALYTICAL PROTOCOLS; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT PROTECTION; ANTIOXIDANT VITAMINS; BETA CAROTENE; CHOLESTEROL CONTENT; COMMERCIAL PRODUCTS; COMMERCIAL SAMPLE; DAIRY INDUSTRY; FAT; FAT CONTENTS; FAT MILK; FAT SOLUBLE VITAMINS; LINEAR CORRELATION; MILK AND DAIRY PRODUCTS; MILK FATS; OXIDATIVE STABILITY;

CHOLESTEROL; DAIRY PRODUCTS; NUTRITION; OILS AND FATS; VITAMINS;

DAIRIES;

EID: 77952887377     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0060-3     Document Type: Article

References (12)

1. Bonsembiante, M., Bailoni, L., Simonetto, A., & Spolaor, D. (2000). Caratteristiche qualitative e dimensione dei globuli di grasso di latte bovino, ovino e caprino sottoposto a diversi sistemi di filtrazione alla stalla. Il latte, 25(6), 54-62.
2. Burgess, K. J. (2001). Milk fat as ingredients. International Journal of Dairy Technology, 54(2), 56-60.
3. Caboni, M. F., Hrelia, S., Bordoni, A., Lercker, G., Capella, P., & Turchetto, E. (1994). In vitro effects of 5a-cholestane-3b, 5, 6btriol on cultured rat cardiomyocytes. Journal of Agricultural and Food Chemistry, 42, 2367-2371.
4. Cerutti, G., Machado, M. A., & Ribalzi, L. (1993). Sulla distribuzione del colesterolo in latte e derivati. Il latte, 11, 1102-1108.
5. Esti, M., Cinquanta, L., Panfili, G., Manzi, P., Marconi, S., & Pizzoferrato, L. (2004). Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils. Food, Agriculture & Environmental, 2, 129-134.
6. Evers, J. M. (2004). The milkfat globule membrane-Compositional and structural changes post secretion by the mammary secretory cell. International Dairy Journal, 14, 661-674.
7. IDF (1986). Cheese and processed cheese products. Fat content. IDF Bulletin 4. Brussels, Belgium: International Dairy Federation.
8. Jensen, R. G. (2002). The composition of bovine milk lipids: January 1995 to December 2000. Journal Dairy Science, 85, 295-350.
9. Jensen, S. K., & Nielsen, K. N. (1996). Tocopherols, retinol, b carotene and fatty acids in fat globule membrane and fat globule core in cows' milk. Journal Dairy Research, 63, 565-574.
10. Kumar, N., & Singhall, O. P. (1991). Cholesterol oxides and atherosclerosis: A review. Journal of Science and Food Agriculture, 55, 497-510.
11. Panfili, G., Manzi, P., & Pizzoferrato, L. (1994). HPLC simultaneous determination of tocopherol, carotenes, retinol and its geometric isomers in Italian cheeses. Analyst, 119, 1161-1165.
12. Pizzoferrato, L., Manzi, P., Marconi, S., Fedele, V., Claps, S., & Rubino, R. (2007). Degree of antioxidant protection: A parameter to trace the origin and quality of goat's milk and cheese. Journal of Dairy Science, 90, 4569-4574.