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https://olympias.lib.uoi.gr/jspui/handle/123456789/8212Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Papadopoulou, D. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:39:59Z | - |
| dc.date.available | 2015-11-24T16:39:59Z | - |
| dc.identifier.issn | 1438-2377 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8212 | - |
| dc.rights | Default Licence | - |
| dc.subject | butter | en |
| dc.subject | oxidation | en |
| dc.subject | n-acetyl-cysteine | en |
| dc.subject | glutathione | en |
| dc.subject | amino-acids | en |
| dc.subject | antioxidant | en |
| dc.subject | rosemary | en |
| dc.subject | volatiles | en |
| dc.subject | stability | en |
| dc.subject | extracts | en |
| dc.subject | storage | en |
| dc.subject | thiols | en |
| dc.subject | foods | en |
| dc.title | Inhibition of butter oxidation by N-acetyl-cysteine and glutathione | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1007/s00217-007-0803-9 | - |
| heal.identifier.secondary | <Go to ISI>://000256529400030 | - |
| heal.identifier.secondary | http://www.springerlink.com/content/qq84115857486u70/fulltext.pdf | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2008 | - |
| heal.abstract | The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of butter was evaluated. Peroxide value and thiobarbituric acid reactive substances were monitored during storage of butter at 50 degrees C for up to 84 days and at 110 degrees C for up to 12 h. N-Acetyl-cysteine and glutathione inhibited butter oxidation at 50 degrees C and at 110 degrees C. They were active at 10 mg/L and in a higher degree at 20 mg/L. N-Acetyl-cysteine appeared to be more active than glutathione. At 50 degrees C, N-acetyl-cysteine at 20 mg/L exhibited antioxidant activity comparable to that of butylated hydroxyanisole (BHA) at 200 mg/L. Volatile aldehydes were also determined during storage of butter at 50 degrees C for 10 days. N-Acetyl-cysteine and glutathione, each at 20 mg/L, inhibited the formation of several volatile aldehydes such as hexanal to an extent equal to BHA at 200 mg/L. Present results indicate that N-acetyl-cysteine and glutathione, especially the former, may be taken into account as antioxidants in butter during storage and cooking. | en |
| heal.publisher | Springer-Verlag | en |
| heal.journalName | European Food Research and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Papadopoulou-2008-Inhibition of butter.pdf | 179.41 kB | Adobe PDF | View/Open Request a copy |
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