The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage

The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed...

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Detalles Bibliográficos
Autores principales: Tzima, Katerina, Brunton, Nigel P., McCarthy, Noel A., Kilcawley, Kieran N., Mannion, David T., Rai, Dilip K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151479/
https://www.ncbi.nlm.nih.gov/pubmed/34064839
http://dx.doi.org/10.3390/antiox10050762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151479/
https://www.ncbi.nlm.nih.gov/pubmed/34064839
http://dx.doi.org/10.3390/antiox10050762

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