Document Detail


Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
MedLine Citation:
PMID:  22860577     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The supplementation of food products with iron and fish oil is a useful approach to redressing their inadequate intake in many populations. The iron-lactoferrin complex can protect food products against the off-flavors caused by iron-catalyzed lipid oxidation. Our results show that the iron-lactoferrin complex is useful for the simultaneous fortification of foods and nutraceuticals with iron and fish oil because this complex also reduces the formation of iron-catalyzed off-flavors in powdered milk enriched with fish oil.
Authors:
Hiroshi M Ueno; Makoto Shiota; Noriko Ueda; Tomoyuki Isogai; Toshiya Kobayashi
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-08-06     Completed Date:  2012-12-11     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C853-8     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Aldehydes / analysis
Animals
Catalysis
Dietary Supplements*
Fish Oils / analysis*
Food Handling / methods
Gas Chromatography-Mass Spectrometry
Iron, Dietary / administration & dosage*,  metabolism
Lactoferrin / administration & dosage*
Milk / chemistry*
Taste*
Volatile Organic Compounds / analysis
Chemical
Reg. No./Substance:
0/Aldehydes; 0/Fish Oils; 0/Iron, Dietary; 0/Volatile Organic Compounds; 2363-89-5/2-octenal; 92N104S3HF/heptanal; 9DC2K31JJQ/n-hexanal; B975S3014W/pentanal; EC 3.4.21.-/Lactoferrin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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