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Research Article

Studies on the antioxidant activity of milk caseins

Pages 291-296 | Published online: 06 Jul 2009

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Shamza Saher, Muhammad Hafeez-Ur- Rehman, Muhammad Imran, Muhammad Nadeem, Farzana Abbas, Faima Atta Khan, Muhammad Abdul Rahim & Chinaza Godswill Awuchi. (2023) Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils. International Journal of Food Properties 26:2, pages 2811-2825.
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Ali Rashidinejad, E. John Birch & David W. Everett. (2016) The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition 67:6, pages 624-631.
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Ankit Goyal, Vivek Sharma, Manvesh Kumar Sihag, Sumit Arora, A. K. Singh & Latha Sabikhi. (2016) Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions. Drying Technology 34:7, pages 810-821.
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Sebnem Tolasa, Sukran Cakli, Asli Cadun & Chong M. Lee. (2011) Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid. Journal of Aquatic Food Product Technology 20:3, pages 308-318.
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Sebnem Tolasa, Chong M. Lee & Sukran Calki. (2011) Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage. Journal of Aquatic Food Product Technology 20:2, pages 172-182.
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Gautier Zunquin, Vincent Rouleau, Said Bouhallab, Francois Bureau, Denis Theunynck, Pierre Rousselot, Pierre Arhan & Dominique Bougle. (2006) Iron and exercise induced alterations in antioxidant status. Protection by dietary milk proteins. Free Radical Research 40:5, pages 535-542.
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