Whey Improves Oxidative Stability of Soybean Oil
- 1 March 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (2), 348-350
- https://doi.org/10.1111/j.1365-2621.1997.tb03998.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Antioxidant Activity of an Ultrafiltration Permeate from Acid WheyJournal of Food Science, 1991
- Antioxidants/antimutagens in foodCritical Reviews in Food Science and Nutrition, 1990
- Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese WheyJournal of Food Science, 1986
- Measurement of non‐enzymic browning of dehydrated and intermediate moisture meatJournal of the Science of Food and Agriculture, 1986
- Nonenzymatic Browning via the Maillard Reaction in FoodsDiabetes, 1982
- Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbuminJournal of Dairy Research, 1982
- Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milkJournal of Agricultural and Food Chemistry, 1979
- Autoxidation of fatty materials in emulsion. II. Factors affecting the histidine‐catalyzed autoxidation of emulsified methyl linoleateJournal of Oil & Fat Industries, 1964
- Preparation of Milk Fat. III. Properties of Butteroils Prepared by the Use of Surface Active AgentsJournal of Dairy Science, 1953
- The Effects of Heat on the Nutritive Value of Protein Hydrolysates with DextroseJournal of Nutrition, 1952