Page 282 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 282
VetBooks.ir CHAPTER 7
APPLICATION OF NATURAL
ANTIOXIDANTS IN DAIRY FOODS
1,*
1
NEELAM UPADHYAY , VEENA N. , SANKET BORAD ,
2
1
ASHISH KUMAR SINGH , SUMIT ARORA , and MINAXI 3
1
1 Dairy Technology Division, ICAR-National Dairy Research Institute,
Karnal 132001, Haryana, India
2 Dairy Chemistry Division, College of Dairy Science and Technology,
Guru Angad Dev Veterinary and Animal Sciences University,
Ludhiana 141001, Punjab, India
3 Agricultural Structures and Environmental Control Division, ICAR-
Central Institute of Post- Harvest Engineering and Technology,
Ludhiana 141004, Punjab, India
* Corresponding author. E-mail: neelam_2912@yahoo.co.in
CONTENTS
Abstract .................................................................................................... 262
7.1 Introduction of Milk and Dairy Products ........................................ 262
7.2 Naturally Occurring Oxidants and Antioxidants in Milk and
Dairy Products ................................................................................ 264
7.3 Oxidation in Dairy Products ........................................................... 267
7.4 Quality and Safety Issues of Oxidation .......................................... 271
7.5 Methods of Measurement of Oxidation .......................................... 271
7.6 Characteristics, Types, and Mechanism of action of Antioxidants ...272
7.7 Application of Synthetic Antioxidants and Their Effects ............... 276
7.8 Need of Natural Antioxidants in Dairy Products ............................ 277
7.9 Application of Natural Antioxidants in Various Dairy Products .... 278
7.10 Conclusion ...................................................................................... 287
Keywords ................................................................................................. 288
References ................................................................................................ 288
