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Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

Journal of Agricultural and Food Chemistry

Jul 5, 2011

Kevin HuvaereTrine K Dalsgaard

Abstract

The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation produc...read more

Mentioned in this Paper

Cheese
Hydrogen Peroxide
Green Tea Extract
(E)-2-hexanal
Antioxidant Effect
Antioxidants
Oxidation
Edetic Acid, Sodium Salt
Lipid Peroxidation
Aldehydes
1
38
Paper Details
References
  • References16
  • Citations11
12
  • References16
  • Citations11
12

Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

Journal of Agricultural and Food Chemistry

Jul 5, 2011

Kevin HuvaereTrine K Dalsgaard

PMID: 21721579

DOI: 10.1021/jf201139e

Abstract

The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation produc...read more

Mentioned in this Paper

Cheese
Hydrogen Peroxide
Green Tea Extract
(E)-2-hexanal
Antioxidant Effect
Antioxidants
Oxidation
Edetic Acid, Sodium Salt
Lipid Peroxidation
Aldehydes
1
38

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Paper Details
References
  • References16
  • Citations11
12
  • References16
  • Citations11
12
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