Interaction between whey proteins and lipids during light-induced oxidation

Author:

Mestdagh Frédéric,Kerkaert Barbara,Cucu Tatiana,De Meulenaer Bruno

Funder

Research Foundation-Flanders (FWO-Vlaanderen)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Light-induced deterioration of reduced-fat cream cheese. Relative importance of protein and lipid oxidation;Andersen;Milchwissenschaft-Milk Science International,2006

2. AOAC. (1981). Official Method 981.10 Crude Protein in Meat: Block Digestion Method. Official methods of analysis of AOAC (16th ed.).

3. AOCS. (1989). Official Method Ce 1b-89: Official method for marine oil fatty acid composition by GLC. In Official methods and recommended practices of the American Oil Chemists’ Society. Champaign, IL: AOCS Press.

4. Photo-oxidation and photoprotection of foods, with particular reference to dairy products – An update of a review article (1993–2000);Borle;Sciences des Aliments,2001

5. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems;Cardoso;Journal of Agricultural and Food Chemistry,2007

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