Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants-Reference-Cited by-同舟云学术

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Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants

Published:2011-03-22 Issue:2 Volume:91 Page:171-183
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Science & Technol.

Author:

Dalsgaard Trine Kastrup,Sørensen John,Bakman Mette,Nebel Caroline,Albrechtsen Rita,Vognsen Lene,Nielsen Jacob Holm

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-011-0001-1.pdf

Reference40 articles.

1. Adams GE, Bisby RH, Redpath JL, Cundall RB, Willson RL (1972) Selective free-radical reactions with proteins and enzymes—inactivation of ribonuclease. Radiat Res 49:290–299

2. Allen C, Parks OW (1975) Evidence for methional in skim milk exposed to sunlight. J Dairy Sci 58:1609–1611

3. Belitz H-D, Grosch W (2004) Schieberle P. Lipids. In: Belitz H-D, Grosch W, Schieberle P (eds) Food Chemistry, 3rd edn. Springer, Berlin, Germany, p 204

4. Bradley DG, Min DB (1992) Singlet oxygen oxidation of foods. Crit Rev Food Sci Nutr 31:211–236

5. Cardoso DR, Franco DW, Olsen K, Andersen ML, Skibsted LH (2004) Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. J Agric Food Chem 52:6602–6606

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