Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists. We aimed to compare four distinct antioxidant measuring methods in the evaluation of antioxidant properties of indu...

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Bibliographic Details
Main Authors: Sahar Torki Baghbadorani, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi
Format: Article
Language:English
Published: Wolters Kluwer Medknow Publications 2017-01-01
Series:Advanced Biomedical Research
Subjects:
Antioxidative properties
Lactobacillus plantarum A7
soy milk
ultra-high temperature milk
Online Access:http://www.advbiores.net/article.asp?issn=2277-9175;year=2017;volume=6;issue=1;spage=62;epage=62;aulast=Baghbadorani

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http://www.advbiores.net/article.asp?issn=2277-9175;year=2017;volume=6;issue=1;spage=62;epage=62;aulast=Baghbadorani

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