Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1236-1243

  Volden, Jon ^a   Jørgensen, Camilla Elise ^a,b   Rukke, Elling Olav ^a   Egelandsdal, Bjørg ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b TINE SA   (Norway)

Author keywords

Ascorbic acid; Cod liver oil; Emulsion; Functional foods; Lactoferrin; Lipid oxidation; Myoglobin; Polyunsaturated fatty acids; Volatile organic compounds

Indexed keywords

ASCORBIC ACIDS; COD LIVER OIL; FUNCTIONAL FOODS; LACTOFERRIN; LIPID OXIDATION; MYOGLOBIN;

EMULSIONS; KETONES; ORGANIC ACIDS; OXIDATION; PEROXIDES; POLYUNSATURATED FATTY ACIDS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

EMULSIFICATION;

ANTIOXIDANT; ASCORBIC ACID; COD LIVER OIL; IRON; LACTOFERRIN; LIPID; METMYOGLOBIN; PEROXIDE; RADICAL;

ARTICLE; CONTROLLED STUDY; EMULSION; KINETICS; LIPID DEGRADATION; LIPID OXIDATION; NONHUMAN; PH; PROTEIN AGGREGATION;

EID: 84856209605     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.092     Document Type: Article

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