| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539955 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Cod liver oil emulsified with metmyoglobin and lactoferrins. ⺠Initially lactoferrins acted as antioxidants reducing peroxide formation. ⺠Native lactoferrin induced the largest amounts of volatiles as compared to holo LF. ⺠Both native and holo LF promoted adduct formation to myoglobin. ⺠Ascorbic acid prevented both lipid degradation and protein adductation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jon Volden, Camilla Elise Jørgensen, Elling-Olav Rukke, Bjørg Egelandsdal,