A Study of the Use of the Antioxidant Nordihydroguaiaretic Acid in Dairy Products. II. Its Antioxygenic Properties in Unsweetened Frozen Cream
Open Access
- 1 December 1948
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 31 (12) , 1024-1028
- https://doi.org/10.3168/jds.s0022-0302(48)92292-9
Abstract
Concn. of from 0.00125 to 0.005% nordihydroguaiaretic acid (NDGA) (expressed on the basis of the fat content of the cream) retarded the development of oxidized flavor during storage for 11 months at sub-zero temps. When the frozen cream was thawed and then held for a week at 40[degree]F, the NDGA prevented the development of oxidized flavor.This publication has 2 references indexed in Scilit:
- Wheat Germ Oil as an Antioxidant in Dairy ProductsJournal of Dairy Science, 1944
- Frozen Cream; A ReviewJournal of Dairy Science, 1941