Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins-Reference-Cited by-同舟云学术

Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

Published:2011-01-07 Issue:3 Volume:59 Page:907-914
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kerkaert Barbara¹,Mestdagh Frédéric¹,Cucu Tatiana¹,Aedo Philip Roger¹,Ling Shen Yan¹,De Meulenaer Bruno¹

Affiliation:

1. NutriFOODchem unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1037807

Reference27 articles.

1. Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

2. Alternative Sanitizers to Chlorine for Use on Fresh-Cut “Galia” (Cucumis melovar.catalupensis) Melon

3. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

4. The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment

5. Reactions of aqueous chlorine and chlorine dioxide with model food compounds.

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