Effect of antioxidants on oxidation during the production of whey fat concentrate

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13012-13017

  Jensen, Bente M ^a   Sørensen, John ^b   Mortensen, Grith ^a   Sørensen, Martin B ^b   Dalsgaard, Trine K ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

antioxidant; ascorbyl palmitate; drying; green tea extract; oxidation; pasteurization; tocopherol; Whey

Indexed keywords

ANTIOXIDANT; ASCORBYL PALMITATE; GREEN TEA EXTRACTS; TOCOPHEROL; WHEY;

DAIRY PRODUCTS; OXIDATION; PASTEURIZATION; UNSATURATED FATTY ACIDS;

DRYING;

6-O-PALMITOYLASCORBIC ACID; ANTIOXIDANT; ASCORBIC ACID; ASCORBIC ACID 6 PALMITATE; DRUG DERIVATIVE; FAT; PLANT EXTRACT; TOCOPHEROL;

ARTICLE; CHEMISTRY; DAIRY PRODUCT; FOOD HANDLING; METHODOLOGY; OXIDATION REDUCTION REACTION; TEA;

ANTIOXIDANTS; ASCORBIC ACID; CAMELLIA SINENSIS; DAIRY PRODUCTS; FATS; FOOD HANDLING; OXIDATION-REDUCTION; PLANT EXTRACTS; TOCOPHEROLS;

EID: 84255186312     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203295p     Document Type: Article

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