Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid-Reference-Cited by-同舟云学术

Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid

Published:2011-10-31 Issue:5 Volume:20 Page:1425-1434
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jung Mun Yhung

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-011-0196-1.pdf

Reference37 articles.

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3. van Aardt M, Duncan SE, Marcy JE, Long TE, O’Keefe SF, Nielsen-Sims SR. Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. J. Dairy Sci. 88: 881–890 (2005)

4. Hall NK, Chapman TM, Kim HJ, Min DB. Antioxidant mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light. Food Chem. 118: 534–539 (2010)

5. White CH, Bulthaus M. Light activated flavor in milk. J. Dairy Sci. 65: 489–493 (1982)

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