Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk
نویسندگان
چکیده
منابع مشابه
effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes
تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...
15 صفحه اولAntioxidative effect of purple corn extracts during storage of mayonnaise.
Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in mayonnaise during storage was studied. The antioxidative effect of the mayonnaise containing PCHE was evaluated by measuring peroxide values, p-anisidine values, total oxidation values, acid values, and iodine value...
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Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enriched foods. Only little is known about the sensory impact of specific volatile fish oil oxidation products in food emulsions. This study examined the volatiles profiles of fish oil enriched milk during cold storage (2 degrees C) for 14 days by dynamic headspace sampling followed by gas chromatograph...
متن کاملMilk Conjugated Linoleic Acid Response to Fish Oil and Linseed Oil Supplementation of Grazing Dairy Cows
The effect of supplementing the diet of grazing dairy cows with fish oil (FO) and linseed oil (LSO) on milk conjugated linoleic acid (CLA) was investigated. Sixteen Holstein cows (170±19 DIM) were assigned into two groups and fed a grain supplement (8.0 kg/d; DM basis) containing 800 g of saturated animal fat (CONT) or 200 g FO and 600 g LSO (FOLSO). All cows grazed together on Sudan grass past...
متن کاملEffect of Sargassum sp. and Vitamin E on Stability of Fish Oil Enriched Meat in Broiler Chickens
The present study was aimed to assess the influence of brown marine algae and vitamin E (VE) (160 ppm α-tocopheryl acetate) on stability of chicken meat enriched with fish oil. In this study, 360 d-old broilers (Arbor Acres Plus) were randomly assigned to 6 treatment groups with 4 replicates of 15 birds in each. Experimental groups consisted of corn-soybean basal diet (C), corn-soybean basal di...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2015
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.06.083