Page 313 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 313

292                Natural Antioxidants: Applications in Foods of Animal Origin
  VetBooks.ir  Hansen, E.; Skibsted, L. H. Light-Induced Oxidative Changes in a Model Dairy Spread.


             Wavelength Dependence of Quantum Yields. J. Agr. Food Chem. 2000, 48, 3090–3094.
            Hattori,  M.; Yamaji-Tsukamoto,  K.;  Kumagai,  H.;  Feng, Y.;  Takahashi,  K. Antioxidative
             Activity of Soluble Elastin Peptides. J. Agr. Food Chem. 1998, 46 (6), 2167–2170.
            Haug, A.; Hostmark, A. T.; Harstad, O. M. Bovine Milk in Human Nutrition–A Review.
             Lipids Health Dis. 2007, 6 (25), 1–16.
            Hein, M.; Johnson, J.; Boess, F.; Bendik, I.; Weber, P.; Hunziker, W.; Fluhmann, B. Phytanic
             Acid, a Natural Peroxisome Proliferator Activated Receptor (PPAR) Agonist, Regulates
             Glucose Metabolism in Rat Primary Hepatocytes. FASEB J. 2002, 16,718–720.
            Helal, F. R.; El-Bagoury; E., Rifaat. I. D.; Hofi, A. A.; El-Sokkary, A. The Effect of Some
             Antioxidants and Emulsifiers  on the Keeping Quality of Buffalo  Whole Milk Powder
             during Storage. Egypt. J. Dairy Sci. 1976, 4, 115–119.
            Hellgren, L. I. Phytanic Acid—An Overlooked Bioactive Fatty Acid in Dairy Fat? Ann. N Y
             Acad. Sci. 2010, 1190, 42–49.
            Hendricks, G.; Guo, M. Significance of Milk Fat in Infant Formulae. In Advanced Dairy
             Chemistry. Volume 2 Lipids; 3rd ed.; Fox, P. F., McSweeney, P. L. H., Eds.; Springer: New
             York. 2006; pp 467–480.
            Henick, A. S.; Benca, M. F.; Mitchell Jr, J. H. Estimating Carbonyl Compounds in Rancid
             Fats and Foods. J. Am. Oil. Chem. Soc. 1954, 31 (3), 88–91.
            Henry, G. E.; Momin, R. A.; Nair, M. G.; Dewitt, D. L. Antioxidant and Cyclooxygenase
             Activities of Fatty Acids Found in Food. J. Agr. Food Chem. 2002, 50, 2231–2234.
            Hoffman, J. R.; Falvo, M. J. Protein–Which is Best? J. Sports Sci. Med. 2004, 3 (3), 118–130.
            Howard, A. N.; Nigdikar, S. V.; Rajput-Williams, J.; Williams, N. R. Food Supplements. U.
             S. Patent, 6,086,910, 2000.
            Hudson, B. J. F. Food Antioxidants. Elsevier applied science: London, UK, 1990.
            Ip, C.; Banni, S.; Angioni, E.; Carta, G.; McGinley, J.; Thompson, H. J.; Barbano, D.; Bauman,
             D. Conjugated Linoleic Acid–Enriched Butter Fat Alters Mammary Gland Morphogenesis
             and Reduces Cancer Risk in Rats. J. Nutr. 1999, 129 (12), 2135–2142.
            Ito, N.; Hirose, M.; Fukushima, S.; Tsuda, H.; Shirai, T; Tatematsu, M. Studies on Antioxi-
             dants: Their Carcinogenic and Modifying Effects on Chemical Carcinogens. Food Chem.
             Toxicol. 1986, 24 (10), 1071–1092.
            Jung, J. E.; Yoon, H. J.; Yu, H. S.; Lee, N. K.; Jee, H. S.; Paik, H. D. Short Communica-
             tion: Physicochemical and Antioxidant Properties of Milk Supplemented with Red Ginseng
             Extract. J. Dairy Sci. 2015, 98, 95–99.
            Jung, M. Y.; Yoon, S. H.; Lee, H. O.; Min, D. B. Singlet Oxygen and Ascorbic Acid Effects
             on Dimethyl Disulfide and Off Favor in Skim Milk Exposed to Light. J. Food Sci. 1998,
             63, 408–412.
            Karaaslan, M.; Ozden, M.; Vardin, H.; Turkoglu, H. Phenolic Fortification of Yogurt Using
             Grape and Callus Extracts. LWT - Food Sci. Technol. 2011, 44, 1065–1072.
            Karovicova, J.; Simko, P. Determination of Synthetic Phenolic Antioxidants in Food by High-
             Performance Liquid Chromatography. J. Chromatogr. A. 2000, 882, 271–281.
            Keen, A. R.; Boon, P. M.; Walker, N. J. Off-Flavours in Stored Whole Milk Powder. 1. Isola-
             tion of Monocarbonyl Classes. New Zealand J. Dairy Sci. Technol. 1976, 11, 180–188.
            Kendrick, J.;  Watts, B. M.  Acceleration  and Inhibition  of Lipid  Oxidation  by Heme
             Compounds. Lipids. 1969, 4, 454–458.
            Keogh, M. K. Chemistry and Technology of Butter and Milk Fat Spreads. In Advanced Dairy
             Chemistry. Volume 2: Lipids; 3rd ed.; Fox, P. F, McSweeney, P. L. H., Eds.; 2006; pp
             333–364.
   308   309   310   311   312   313   314   315   316   317   318