Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health

Journal of Dairy Science

Volumn 95, Issue 11, 2012, Pages 6242-6251

  Moore, R L ^a   Duncan, S E ^a   Rasor, A S ^a   Eigel, W N ^a   O'Keefe, S F ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Dairy; Fish oil; N 3 fatty acid; Oxidation

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DAIRY PRODUCT; DIET SUPPLEMENTATION; FOOD QUALITY; FOOD STORAGE; METHODOLOGY; MILK; OXIDATION REDUCTION REACTION; PASTEURIZATION; STANDARD;

ANIMALS; CATTLE; DAIRY PRODUCTS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD QUALITY; FOOD STORAGE; FOOD, FORTIFIED; MILK; OXIDATION-REDUCTION; PASTEURIZATION;

EID: 84867742822     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5364     Document Type: Article

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