Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage

Journal of Food Science

Volumn 83, Issue 2, 2018, Pages 275-283

  Gutierrez, Angelica M ^a   Boylston, Terri D ^a   Clark, Stephanie ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

flavor; milk; oxidation; sensory evaluation

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; FOOD ADDITIVE; REACTIVE OXYGEN METABOLITE; RETINOL; RETINOL PALMITATE; VOLATILE ORGANIC COMPOUND;

ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; CONSUMER ATTITUDE; FOOD QUALITY; FOOD STORAGE; HUMAN; LIPID METABOLISM; METABOLISM; MILK; OXIDATION REDUCTION REACTION; REFRIGERATION; TASTE;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; CONSUMER BEHAVIOR; FOOD ADDITIVES; FOOD QUALITY; FOOD STORAGE; HUMANS; LIPID METABOLISM; MILK; OXIDATION-REDUCTION; REACTIVE OXYGEN SPECIES; REFRIGERATION; TASTE; VITAMIN A; VOLATILE ORGANIC COMPOUNDS;

EID: 85037998651     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14016     Document Type: Article

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