Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions-Reference-Cited by-同舟云学术

Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

Published:2018-08-27 Issue:1 Volume:8 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Geicu Ovidiu I.,Stanca Loredana,Dinischiotu Anca,Serban Andreea I.^ORCID

Funder

Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii (Executive Agency for Higher Education, Scientific Research, Development and Innovation Funding)

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-018-28943-4.pdf

Reference47 articles.

1. Fayet-Moore, F. Effect of flavored milk vs plain milk on total milk intake and nutrient provision in children. Nutr. Rev. 74, 1–17 (2016).

2. Yeung, C. H. C. et al. Modelling of the impact of universal added sugar reduction through food reformulation. Sci. Rep. 7, 17392, https://doi.org/10.1038/s41598-017-17417-8 (2017).

3. Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H. & O’Mahony, J. A. In Dairy Chemistry and Biochemistry 345–375 (Springer International Publishing, 2015).

4. Gliguem, H. & Birlouez-Aragon, I. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks. J. Dairy Sci. 88, 891–899 (2005).

5. Holland, J. W., Gupta, R., Deeth, H. C. & Alewood, P. F. Proteomic analysis of temperature-dependent changes in stored UHT milk. J. Agric. Food Chem. 59, 1837–1846 (2011).

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