Characterization of Peroxides Formed by Riboflavin and Light Exposure of Milk. Detection of Urate Hydroperoxide as a Novel Oxidation Product
Author:
Affiliation:
1. Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, DK-8830 Tjele, Denmark
2. Department of Food Science, Faculty of Life Sciences, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf903470p
Reference33 articles.
1. Changes in Structures of Milk Proteins upon Photo-oxidation
2. Cross-Linking of Lens Crystallins in a Photodynamic System: A Process Mediated by Singlet Oxygen
3. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflavin
4. Reactivity of Bovine Whey Proteins, Peptides, and Amino Acids toward Triplet Riboflavin as Studied by Laser Flash Photolysis
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