Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk

Food Chemistry

Volumn 77, Issue 3, 2002, Pages 293-299

  Balestrieri, Marco ^a   Spagnuolo, Maria Stefania ^a   Cigliano, Luisa ^a   Storti, Gilda ^b   Ferrara, Lino ^b   Abrescia, Paolo ^a,b   Fedele, Elena ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Lipid oxidation; Mozzarella cheese; Protein oxidation

Indexed keywords

ALPHA LACTALBUMIN; ALPHA TOCOPHEROL; ALPHA TOCOPHERYLQUINONE; CARBONYL DERIVATIVE; FAT; MARKER; PROTEIN; TROLOX C; TYROSINE DERIVATIVE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BUFFALO; CATTLE; CHEESE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD SPOILAGE; ITALY; LIPID COMPOSITION; MILK; OXIDATION; OXIDATION REDUCTION REACTION; PROTEIN BINDING;

BOVINAE; BUBALUS; BUBALUS BUBALIS;

EID: 0036092786     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00347-8     Document Type: Article

References (37)

1. Tradizione ed innovazione nella produzione di Mozzarella di Bufala campana
2. Serological studies on heat-induced Interactions of α-lactalbumin and milk proteins
3. On the occurrence of α-tocopherolquinone in rat tissue
4. A rapid and sensitive method for the quantitation of microgramquantities of protein utilizing the principle of protein-dye binding
5. Determination of fat-soluble vitamins in oil matrices by multidimensional high-performance liquid chromatography
6. Vitamin E: Application of the principles of physical organic chemistry to the exploration of its structure and function
7. Interactions between α-lactalbumin and α-lactoglobulin in the early stages of heat denaturation
8. Invited review free radicals in foods
9. Tocopherol distribution in milk fractions and its relation to antioxidant activity
10. A. Alpha-tocopherol oxidation in beef and in bovine muscle microsomes
11. The consequence of free radicals in food
12. Physico-chemical make-up of buffalo milk in the standardization of techniques of handling, processing and manufacture of products
13. α-Tocopherol and its oxidation products by high performance liquid chromatography
14. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions
15. Formation of o-tyrosine and dityrosine in proteins during radiolytic and metal-catalyzed oxidation
16. Orally absorbed reactive glycation products (glycotoxins); An environmental risk factor in diabetic nephropathy
17. Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese
18. Determination of carbonyl content in oxidatively modified proteins
19. Role of protein-bound carbonyl groups in the formation of advanced glycation endproducts
20. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates
21. Degradation of tryptophan in heated α-lactoglobulin-lactose mixtures is associated with intense Maillard reaction
22. Tradition and innovation in the manufacture of the traditional water buffalo mozzarella cheese produced in Campania
23. Reducing sugars effect on available lysine loss of casein by moderate heat treatment
24. Lipid oxidation
25. High-performance liquid chromatography method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheese
26. Aggregation of whey proteins in heated sweet whey
27. Thermal denaturatin of whey proteins in skim milk
28. Oxidative damage to proteins: Spectrophotometric method for carbonyl assay
29. Total antioxidant status in plasma and body fluids
30. Chemistry of milk components
31. Biometry
32. Role of oxidized amino acids in protein breakdown and stability
33. Metal-catalyzed oxidation of proteins
34. Simultaneous determination by high-performance liquid chromatography of tocopherol isomers, alpha-tocopheryl quinone, and cholesterol in red blood cells and plasma
35. Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications
36. Digestibility and peptide patterns of modified lysozyme after hydrolyzing proteases
37. A liquid chromatographic method for the simultaneous determination of alpha-tocopherol and tocopherolquinone in human red blood cells and other biological samples where tocopherol is easily oxidized during sample treatment