Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

Published:2018-02-19 Issue:4 Volume:55 Page:1518-1524
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vital Ana Carolina Pelaes,Croge Camila,da Silva Denise Felix,Araújo Priscila Jorge,Gallina Mariane Z.,Matumoto-Pintro Paula Toshimi

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3069-2/fulltext.html

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4. Clausen MR, Skibsted LH, Stagsted J (2009) Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays. J Agric Food Chem 57:2912–2919. https://doi.org/10.1021/jf803449t

5. Criado M-N, Romero M-P, Casanovas M, Motilva M-J (2008) Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Food Chem 110:873–880. https://doi.org/10.1016/j.foodchem.2008.02.075

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