Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis-Reference-Cited by-同舟云学术

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Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis

Published:2011-10-17 Issue:1 Volume:65 Page:57-63
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

DALSGAARD TRINE K,BAKMAN METTE,HAMMERSHØJ MARIANNE,SØRENSEN JOHN,NEBEL CAROLINE,ALBRECHTSEN RITA,VOGNSEN LENE,NIELSEN JACOB H

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00736.x/fullpdf

Reference38 articles.

1. Selective free-radical reactions with proteins and enzymes - Inactivation of ribonuclease;Adams;Radiation Research,1972

2. Heat treatment of cheese milk: effect on proteolysis during cheese ripening;Benfeldt;International Dairy Journal,2001

3. Singlet oxygen oxidation of foods;Bradley;Critical Review in Food Science and Nutrition,1992

4. Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis;Cardoso;Journal of Agriculture and Food Chemistry,2004

5. Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays;Clausen;Journal of Agriculture and Food Chemistry,2009

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1. Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light;International Journal of Dairy Technology;2022-08-30

2. Stability and Spoilage of Lipids in Milk and Dairy Products;Advanced Dairy Chemistry, Volume 2;2020

3. Photocatalytic Protein Damage by Silver Nanoparticles Circumvents Bacterial Stress Response and Multidrug Resistance;mSphere;2019-06-26

4. Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin;Food Research International;2019-06

5. Dietary protein oxidation: A silent threat to human health?;Critical Reviews in Food Science and Nutrition;2017-06-13

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