Prooxidative and antioxidative effects of phospholipids on milk fat
- 1 December 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (12), 938-940
- https://doi.org/10.1007/bf02657539
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Role of Milk Fat Globule Membrane in Autoxidation of Milk FatJournal of Food Science, 1991
- The role of amino acids in the autoxidation of milk fatJournal of Oil & Fat Industries, 1991
- Effect of browning reaction products of phospholipids on autoxidation of methyl linoleateJournal of Oil & Fat Industries, 1986
- Phospholipids plus tocopherols increase soybean oil stabilityJournal of Oil & Fat Industries, 1984
- Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipidsJournal of the Science of Food and Agriculture, 1981
- Role of seed phosphatides as antioxidants for ghee (butter fat)Journal of the Science of Food and Agriculture, 1978
- PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEFJournal of Food Science, 1973
- Alcoholysis, saponification and the preparation of fatty acid methyl estersLipids, 1971
- Phospholipid oxidation in emulsionsLipids, 1970