Antioxidant properties of industrial heat-treated milk

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Journal of Food Measurement & Characterization

• Publication date

  2017-05-31

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1007/s11694-017-9549-7
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Recent trends in the analysis of bioactive peptides in milk and dairy products

  2016cited by this paper
• Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

  2015cited by this paper
• Phenolic content and ferric reducing-antioxidant power of cow's milk produced in different pasture-based production systems in southern Brazil.

  2014cited by this paper
• APPLICATION OF FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR THE CHARACTERIZATION OF SUSTAINABLE COSMETICS AND INGREDIENTS WITH ANTIOXIDANT POTENTIAL

  2014cited by this paper
• Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation.

  2014cited by this paper
• Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk

  2014cited by this paper
• A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives.

  2013cited by this paper
• Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

  2013cited by this paper
• Antioxidative peptides: enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides

  2013cited by this paper
• Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

  2012cited by this paper
• Maillard Reaction Products in Processed Food: Pros and Cons

  2012cited by this paper
• Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts

  2012cited by this paper
• Use of FTIR for rapid authentication and detection of adulteration of food.

  2011cited by this paper
• Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

  2011cited by this paper
• Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

  2010cited by this paper
• Antioxidant capacity of cow milk, whey and deproteinized milk

  2009cited by this paper
• Lipophilic microconstituents of milk.

  2008cited by this paper
• Lipids in Health and Disease

  2008cited by this paper
• Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment.

  2008cited by this paper
• A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

  2008cited by this paper
• Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and cheese.

  2007cited by this paper
• Carotenoids for ruminants : From forages to dairy products

  2006cited by this paper
• Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed.

  2006cited by this paper
• Antioxidative peptides derived from milk proteins

  2006cited by this paper
• Role of human milk components in gastrointestinal development: Current knowledge and future NEEDS

  2006cited by this paper
• Automatic method for the determination of Folin-Ciocalteu reducing capacity in food products.

  2006cited by this paper
• The chemistry behind antioxidant capacity assays.

  2005cited by this paper
• FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils

  2005cited by this paper
• Determining α-tocopherol in refined bleached and deodorized palm olein by Fourier transform infrared spectroscopy

  2005cited by this paper
• Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk

  2004cited by this paper
• Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet.

  2004cited by this paper
• Comparative study on the action of tocopherols and tocotrienols as antioxidant: chemical and physical effects.

  2003cited by this paper
• Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods

  2003cited by this paper
• The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk

  2002cited by this paper
• Assessment of Antioxidant Activity by Using Different In Vitro Methods

  2002cited by this paper
• Whey Components: Millennia of Evolution Create Functionalities for Mammalian Nutrition: What We Know and What We May Be Overlooking

  2002cited by this paper
• The role of dairy products in supplying conjugated linoleic acid to man's diet: a review

  2001cited by this paper
• Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

  2001cited by this paper
• PAST: paleontological statistics software package for education and data analysis version 2.09

  2001cited by this paper
• Antioxidative factors in milk

  2000cited by this paper
• Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.

  2000cited by this paper
• Review of non-enzymatic browning and antioxidant capacity in processed foods ☆

  2000cited by this paper
• Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay.

  2000cited by this paper
• Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent

  1999cited by this paper
• Studies on the antioxidant activity of milk caseins.

  1999cited by this paper
• β-Carotene and Other Carotenoids as Antioxidants

  1999cited by this paper
• Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products

  1998cited by this paper
• Polyaminen and brain injury

  1997cited by this paper
• The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay.

  1996cited by this paper
• Use of a Free Radical Method to Evaluate Antioxidant Activity

  1995cited by this paper
• High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses.

  1994cited by this paper
• Vitamin E: antioxidant activity, biokinetics, and bioavailability.

  1990cited by this paper
• Isomerization of retinyl palmitate in fortified skim milk under retail fluorescent lighting

  1988cited by this paper

• Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications

  2026influential citation
• β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification

  2025cites this paper
• Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese

  2024cites this paper
• Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

  2024cites this paper
• Nanofiltration process monitoring and antioxidant activity analysis of skimmed milk samples

  2022influential citation
• Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

  2021cites this paper
• Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus

  2021cites this paper
• Predicting the shelf-life of microbially-stabilised dairy products: what are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science?

  2021cites this paper
• Characterizing the changes of bovine milk serum proteins after simulated industrial processing

  2020cites this paper
• The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

  2019cites this paper
• Antioxidant Properties of Milk: Effect of Milk Species, Milk Fractions and Heat Treatments

  2019cites this paper
• Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

  2019influential citation
• Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties.

  2019cites this paper
• Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing.

  2018cites this paper