Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

Abstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been perf...

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Bibliographic Details
Main Authors: Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Zarina Mushtaq, Muhammad Haseeb Ahmad, Muhammad Tayyab, Muhammad Kamran Khan, Nabila Gulzar
Format: Article
Language:English
Published: BMC 2019-12-01
Series:Lipids in Health and Disease
Subjects:
Tea whitener
UHT-treated milk
Dairy drink
Antioxidant capacity
Fatty acid profile
Induction period
Online Access:https://doi.org/10.1186/s12944-019-1161-x

Internet

https://doi.org/10.1186/s12944-019-1161-x

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