Spectrofluorometric Method for the Determination of Sulfhydryl and Disulfide Groups in Milk Proteins
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference17 articles.
1. Effect of the structure of some mercaptans on their amperometric titration with silver nitrate;Aibara;J. Dairy Sci.,1960
2. Volatile and nonvolatile sulfhydryl content of heated milk and milk products;Boyd;J. Dairy Sci.,1957
3. The reducing capacity of milk and milk products as measured by a modified ferricyanide method;Crowe;J. Dairy Sci.,1948
4. Production of sulfur compounds in skimmilk heated by direct steam injection;Dill;J. Dairy Sci.,1962
5. The use of thiamine disulfide for the estimation of reducing substances in processed milk;Harland;J. Dairy Sci.,1945
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1. Characterization of hemolytic activity of Staphylococcus aureus strains isolated from bovine mastitic milk;Microbiological Research;2001-03
2. Antioxidant Activity of Skim Milk: Effect of Heat and Resultant Sulfhydryl Groups;Journal of Dairy Science;1980-11
3. Analytical applications of o-hydroxymercuribenzoic acid, dithiofluorescein and mercurated fluorescein;Talanta;1977-06
4. Fluorometric Determination of Sulfhydryl and Disulfide Groups in Whey from Milk Processed by Turbulent Flow Ultra-High Temperature Processes;Journal of Dairy Science;1973-10
5. Factors Affecting the Ellman Determination of Sulfhydryl Groups in Skimmilk Powder and Gels;Journal of Dairy Science;1970-06
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