Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

Author:

Boroski Marcela,Giroux Hélène J.,Sabik Hassan,Petit Hélène V.,Visentainer Jesui V.,Matumoto-Pintro Paula T.,Britten Michel

Funder

Coordination for the Improvement of High Education Personnel (CAPES) Foundation

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Enhancement of pasta antioxidant activity with oregano and carrot leaf;Boroski;Food Chemistry,2011

2. Where to find omega-3 fatty acids and how feeding animals with diet enriched in omega-3 fatty acids to increase nutritional value of derived products for human: what is actually useful?;Bourre;Journal of Nutrition, Health and Aging,2005

3. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

4. Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori;Chun;Process Biochemistry,2005

5. Particle sizes and stability of UHT bovine, cereal and grain milks;Durand;Food Hydrocolloids,2003

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