Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Author:

Ajmal Muhammad,Nadeem Muhammad,Imran Muhammad,Junaid Muhammad

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Clinical Biochemistry,Endocrinology,Endocrinology, Diabetes and Metabolism

Reference54 articles.

1. O’Connor TP, O’Brien NM. In: Fox PF, PLH MS, editors. Lipid oxidation, vol. 2. New York Springer: Advanced dairy chemistry Lipids; 2006. p. 557–600.

2. Vazquez-Landaverde PA, Torres JA, Qian MC. Effect of high-pressure-moderate temperature processing on the volatile profile of milk. J Agri Food Chem. 2006;54:9184–92.

3. Deeth HC, Fitz-Gerald CH. Lipolytic enzymes and hydrolytic rancidity in milk and milk products. In P.F.fox. Advanced Dairy Chemistry. 2003;2:247–308.

4. Houghtby GA, Maturin LJ, Koenig EK. Microbiological count methods. In: Marshall TR, editor. Standard methods, for the microbiological examination of dairy products. 16th ed. Washington DC; 1992, 2005.

5. Nadeem M, Imran M, Taj I, Ajmal M, Junaid M. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine. Lipids Health Dis. 2017;16:102.

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