The difference in transfer of all-rac-α-tocopherol stereo-isomers to milk from cows and the effect on its oxidative stability
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference24 articles.
1. Effects of feeding α-tocopherol and calcium salts of fatty acids on vitamin E and fatty acid composition of cow's milk;Atwal;Journal of Dairy Science,1990
2. Tocopherol-mediated peroxidation—The prooxidant effect of vitamin E on the radical-initiated oxidation of human low-density-lipoprotein;Bowry;Journal of the American Chemical Society,1993
3. Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E;Charmley;Canadian Journal of Animal Science,1994
4. Effect of intramuscular injection of α-tocopherol on its concentration in blood plasma and milk;Charmley;Journal of Dairy Science,1991
5. Effect of supplemental vitamin E and selenium in the diet on vitamin E and selenium levels and control of oxidized flavor in milk from Holstein cows;Charmley;Canadian Journal of Animal Science,1993
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2. Multifunctional activity of vitamin E in animal and animal products: A review;Animal Science Journal;2020-01
3. Effect of milking frequency and α-tocopherol plus selenium supplementation on sheep milk lipid composition and oxidative stability;Journal of Dairy Science;2019-04
4. Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage;Journal of Food Science;2017-12-15
5. Maternal Supplementation With Natural or Synthetic Vitamin E and Its Levels in Human Colostrum;Journal of Pediatric Gastroenterology & Nutrition;2015-04
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