Antioxidant activity of milk proteins

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dc.contributor.authorUnal, Gulfem
dc.contributor.authorAkalin, A. Sibel
dc.date.accessioned2019-10-27T19:40:21Z
dc.date.available2019-10-27T19:40:21Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractFree radicals and active oxygen species are toxic as they can oxidize biomolecules leading to cell death and tissue injury. From another point of view; lipid oxidation is also a major cause of chemical spoilage in foods. It leads to many undesirable changes in flavour, texture and nutritional value in foods. Therefore, food processors must control lipid oxidation in their products as much as possible. Milk proteins, caseins and whey proteins, have important roles in preventing lipid oxidation and maintaining milk quality. Creating a market for the use of milk proteins as antioxidants would not only decrease spoilage of foods by lipid oxidation and improve human health but would also increase milk protein utilization and decrease whey disposal costs.en_US
dc.identifier.endpage6en_US
dc.identifier.issn1722-6996
dc.identifier.issn1722-6996en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage4en_US
dc.identifier.urihttps://hdl.handle.net/11454/40255
dc.identifier.volume17en_US
dc.identifier.wosWOS:000243985800002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleAntioxidant activity of milk proteinsen_US
dc.typeArticleen_US

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