Antioxidants and prooxidants in milk-like emulsions: Effect of ascorbate, urate, alpha-tocopherol and beta-carotene on early events in lipid oxidation (English)
- New search for: Skibsted, L. H.
- New search for: Carlsen, C. U.
- New search for: Kroger-Ohlsen, M. V.
- New search for: Hedegaard, R. V.
- New search for: Bibby, B. M.
- New search for: Kristensen, D.
- New search for: Skibsted, L. H.
- New search for: Carlsen, C. U.
- New search for: Kroger-Ohlsen, M. V.
- New search for: Hedegaard, R. V.
- New search for: Bibby, B. M.
- New search for: Kristensen, D.
In:
MILCHWISSENSCHAFT
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60
, 1
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44-48
;
2005
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ISSN:
- Article (Journal) / Print
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Title:Antioxidants and prooxidants in milk-like emulsions: Effect of ascorbate, urate, alpha-tocopherol and beta-carotene on early events in lipid oxidation
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Contributors:Skibsted, L. H. ( author ) / Carlsen, C. U. ( author ) / Kroger-Ohlsen, M. V. ( author ) / Hedegaard, R. V. ( author ) / Bibby, B. M. ( author ) / Kristensen, D. ( author )
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Published in:MILCHWISSENSCHAFT ; 60, 1 ; 44-48
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Publisher:
- New search for: AVA AGRAR-VERLAG ALLGAU GMBH
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Publication date:2005-01-01
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Size:5 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 637.1
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637.1 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 60, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Homogenization of milk has no effect on the gastrointestinal. symptoms of lactose intolerant subjectsKorpela, R. et al. | 2005
- 6
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Rheological characteristics of high pressure treated dispersions of waxy maize starch in skim milkJohnston, D.E. et al. | 2005
- 10
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Effects of different casein-derived peptides and their separated fractions on mouse cell immunityMao, X.Y. et al. | 2005
- 14
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Reversed-phase high-performance liquid chromatography on-line with second derivative ultraviolet spectroscopy as a tool for the identification of beta-caseinDarewicz, M. / Dziuba, J. / Minkiewicz, P. / Panfil, T. et al. | 2005
- 14
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Reversed-phase high-performance liquid chromatography on-line with second derivative ultraviolet spectroscopy as a tool for the identification of b-caseinDarewicz, M. et al. | 2005
- 18
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Determination of total phosphorus in milk by near-infrared absorption spectroscopy with laser diodeDogan, M. et al. | 2005
- 21
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Candidates recruitment, screening and selection for a technique panel constitutionFernández-Albalat Ruiz, MaP et al. | 2005
- 24
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Quantitative analysis of the antihypertensive peptides Val-Pro-Pro and Ile-Pro-Pro in casein hydrolyzate using an Aspergillus oryzae protease: An LC-MS methodMatsuura, K. et al. | 2005
- 28
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Bacteriological raw-milk quality: Factors influencing the relationship between colony-forming units and Bactoscan-FC countsWalte, H.-G. et al. | 2005
- 31
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Inhibitory activity of natural isolates of lactic acid bacteria from raw milk against hazardous microbesArslan, S. et al. | 2005
- 33
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The influence of the sterilisation method on the changes in UHT milk fat fractionPanfil-Kuncewicz, H. et al. | 2005
- 37
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Changes in some selected physico-chemical and sensory parameters of UHT milk during storage at different temperaturesCais-Sokolinska, D. et al. | 2005
- 41
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Antimicrobial activity of ovine casein hydrolysates. A preliminary studyGómez-Ruiz, J.Á et al. | 2005
- 44
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Antioxidants and prooxidants in milk-like emulsions: Effect of ascorbate, urate, alpha-tocopherol and beta-carotene on early events in lipid oxidationSkibsted, L. H. / Carlsen, C. U. / Kroger-Ohlsen, M. V. / Hedegaard, R. V. / Bibby, B. M. / Kristensen, D. et al. | 2005
- 44
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Antioxidants and prooxidants in milk-like emulsions: Effect of ascorbate, urate, a-tocopherol and b-carotene on early events in lipid oxidationSkibsted, L.H. et al. | 2005
- 48
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Physico-chemical and sensory characteristics of Spanish goat cheesesCabezas, L. et al. | 2005
- 51
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Effect of inulin and Dairy-Lo(R) as fat replacers on the quality of set type yogurtSeydim, Z.B.G. et al. | 2005
- 51
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Effect of inulin and Dairy-Lo® as fat replacers on the quality of set type yogurtSeydim, Z. B. G. / Sarikus, G. / Okur, O. D. et al. | 2005
- 55
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Nutritional value of various-flavoured traditional and "light" ice-creamsMartínez Martín, S. et al. | 2005
- 59
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Peptic partial hydrolysis of whey protein concentrate for modifying the surface properties of whey protein. I. Optimization of hydrolysis conditionsKonrad, G. et al. | 2005
- 62
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Use of chitosan as an adsorbent to isolate k-casein glycomacro-peptide from sweet whey: Preliminary studyNakano, T. et al. | 2005
- 62
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Use of chitosan as an adsorbent to isolate kappa-casein glycomacropeptide from sweet whey: Preliminary studyNakano, T. / Ikawa, N. / Ozimek, L. et al. | 2005
- 65
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Determination of textural properties of vanilla pudding by means of objective and subjective methodsOva, G. et al. | 2005
- 67
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Effects of whey preparation processes and heat treatment on bovine colostrum antibody activityAndo, K. et al. | 2005
- 71
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Aflatoxin M1 in raw milks collected from plain and mountain villages in Bursa, TurkeyOruc, H.H. et al. | 2005
- 73
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Abstracts, Short Information| 2005
- 115
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Impressum| 2005