Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
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چکیده
منابع مشابه
Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life
Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree....
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2004
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.10.464