Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature-Reference-Cited by-同舟云学术

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Published:2019-04-23 Issue:5 Volume:84 Page:1045-1053
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lu Jing¹^ORCID,Langton Maud¹^ORCID,Sampels Sabine¹,Pickova Jana¹

Affiliation:

1. Dept. of Molecular SciencesSwedish Univ. of Agricultural Sciences Uppsala Sweden

Funder

China Scholarship Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14514

Reference33 articles.

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2. Lipid Oxidation in Low-moisture Food: A Review

3. UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

4. Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life

5. Light-Induced Lipid Oxidation in Sheep Milk: Effects of Dietary Grape Seed and Linseed, Alone or in Combination, on Milk Oxidative Stability

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