Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System

2006 ◽  
Vol 50 (1) ◽  
pp. 145-147 ◽  
Author(s):  
T. P. LABUZA ◽  
J. O. RAGNARSSON
2005 ◽  
Vol 53 (1) ◽  
pp. 137-144 ◽  
Author(s):  
Eun Young Park ◽  
Hiroshi Murakami ◽  
Tomohiko Mori ◽  
Yasuki Matsumura
Keyword(s):  

2014 ◽  
Vol 143 ◽  
pp. 392-397 ◽  
Author(s):  
Thippeswamy Sannaveerappa ◽  
He Cai ◽  
Mark P. Richards ◽  
Ingrid Undeland

2015 ◽  
Vol 38 (1) ◽  
pp. 40-52 ◽  
Author(s):  
Christian T. Schevey ◽  
M. Susan Brewer

1992 ◽  
Vol 69 (9) ◽  
pp. 953-953
Author(s):  
M. F. King ◽  
L. C. Boyd ◽  
B. W. Sheldon
Keyword(s):  

1991 ◽  
Vol 58 (3) ◽  
pp. 313-320 ◽  
Author(s):  
Barry J. McGookin ◽  
Mary-Ann Augustin

SummaryThe antioxidant activity of casein and Maillard reaction products obtained by reaction of casein with glucose or lactose was studied. Antioxidant activity was evaluated in a model System containing methyl linoleate with haemoglobin as a pro-oxidant. Casein was antioxidative and heating casein in the presence of glucose or lactose resulted in enhancement of antioxidant activity. The development of antioxidant activity in reacted casein–sugar mixtures was determined as a function of initial casein and sugar concentration. The observed antioxidant activity of reacted casein–sugar mixtures was due to casein itself and Maillard reaction products resulting from reacting casein with sugar.


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