Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk-Reference-Cited by-同舟云学术

Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk

Published:2022-11-23 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Khan Imran Taj¹,Nadeem Muhammad¹,Ullah Rahman²,Imran Muhammad³

Affiliation:

1. Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan

2. Department of Animal Products Technology The University of Agriculture Dera Ismail Khan Pakistan

3. Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan

Funder

Higher Education Commision, Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17278

Reference74 articles.

1. Composition and physicochemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins;Ahmad S.;The Journal of Animal and Plant Sciences,2013

2. Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk

3. Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

4. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil

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