Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure-Reference-Cited by-同舟云学术

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Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure

Published:2010-11 Issue:11 Volume:93 Page:5101-5109
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Scheidegger D.,Pecora R.P.,Radici P.M.,Kivatinitz S.C.

Funder

SeCyT, Universidad Nacional de Córdoba

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin;Anema;J. Agric. Food Chem.,2000

2. High density lipoprotein form hypercholesterolemic animals has peroxidized lipids and oligomeric apolipoprotein A-I: Its putative role in atherogenesis;Artola;Biochem. Biophys. Res. Commun.,1997

3. Influence de la translucidité de l’emballage sur la conservation du lait et des produits laitersun article de revue;Bosset;Lait,1993

4. A rapid and sensitive method for the quantitation of microgram quantities of proteins utilizing the principle of protein dye binding;Bradford;Anal. Biochem.,1976

5. Structural modifications of human β2-microglobulin treated with oxygen-derived radicals;Capeillère-Blandin;Biochem. J.,1991

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