Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8718-8723

  Huvaere, Kevin ^b   Nielsen, Jacob Holm ^d   Bakman, Mette ^c   Hammershøj, Marianne ^a   Skibsted, Leif H ^b   Sørensen, John ^d   Vognsen, Lene ^c   Dalsgaard, Trine Kastrup ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Innovation Centre Brabrand   (Denmark)

^d Arla Foods   (Denmark)

Author keywords

antioxidants; green tea; irradiation; off flavors; oxidation; soft cheese

Indexed keywords

ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT PROPERTIES; ANTIOXIDANTS; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; GREEN TEA; GREEN TEA EXTRACTS; HEPTANAL; HEXANAL; HYDROPEROXIDES; INTENSE SIGNALS; LIGHT EXPOSURE; LIPID HYDROPEROXIDES; LIPID OXIDATION; OFF-FLAVORS; RADICAL SINK; REDUCED FAT; SOFT CHEESE;

ELECTRON SPIN RESONANCE SPECTROSCOPY; IRRADIATION; PARAMAGNETIC RESONANCE; PARAMAGNETISM;

OXIDATION;

ALDEHYDE; ANTIOXIDANT; EDETIC ACID; HEPTYL ALDEHYDE; N HEXANAL; N-HEXANAL; PLANT EXTRACT;

ARTICLE; CHEESE; CHEMISTRY; DRUG EFFECT; LIGHT; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; RADIATION EXPOSURE; TEA;

ALDEHYDES; ANTIOXIDANTS; CAMELLIA SINENSIS; CHEESE; EDETIC ACID; LIGHT; LIPID PEROXIDATION; OXIDATION-REDUCTION; PLANT EXTRACTS; TEA;

EID: 80051750835     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201139e     Document Type: Article

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