The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

International Journal of Food Sciences and Nutrition

Volumn 67, Issue 6, 2016, Pages 624-631

  Rashidinejad, Ali ^a,b   Birch, E John ^a   Everett, David W ^b,c  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

(+) catechin; ( ) epigallocatechin gallate; Antioxidant capacity; cheese; full fat milk; total phenolic content

Indexed keywords

ANTIOXIDANT; CATECHIN; EPIGALLOCATECHIN GALLATE; FAT INTAKE; PHENOL DERIVATIVE; PLANT EXTRACT; TEA;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; FAT INTAKE; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; PH; TEA; TEMPERATURE;

ANIMALS; ANTIOXIDANTS; CATECHIN; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK; PHENOLS; PLANT EXTRACTS; TEA; TEMPERATURE;

EID: 84977144675     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2016.1195797     Document Type: Article

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