Antioxygenic Fractions of Oat and Soya Bean Flour

Autor:	C.D. Dahle, D.H. Nelson
Rok vydání:	1941
Předmět:	Aqueous solution Soya bean fungi food and beverages Ether Alcohol Fraction (chemistry) Phospholipid fraction Hexane chemistry.chemical_compound fluids and secretions chemistry Genetics Acetone Animal Science and Zoology Food science Food Science
Zdroj:	Journal of Dairy Science. 24:29-39
ISSN:	0022-0302
Popis:	Summary An attempt was made to determine the active fraction of two antioxidants, oat flour and soya bean flour, with only partial success. The phospholipid fraction and an alcohol extract exhibited greater antioxygenic properties in dry fresh milk fat than did either the aqueous, acetone, ether or hexane extracts. In every ease the oat flour extracts appeared to have greater protective powers in dry fresh milk fat than the corresponding extract of soya bean flour.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38e37dd06e9a42a17d2ed12e10560d7f https://doi.org/10.3168/jds.s0022-0302(41)95381-x Zobrazit plný text záznamu