Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in th...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2019-06, Vol.39 (2), p.467-474
Hauptverfasser:	COTTICA, Solange Maria, AMADO, Daieni Alves Vieira, AGUIAR, Silvia Cristina de, BOEING, Joana Schuelter, FRANCO, Selma Lucia, ZEOULA, Lucia Maria, VISENTAINER, Jesuí Vergílio
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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