Colorimetric analysis of protein sulfhydyl groups in milk: Applications and processing effects

Critical Reviews in Food Science and Nutrition

Volumn 45, Issue 1, 2005, Pages 1-23

  Owusu Apenten, Richard ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Ellman assay; Functionality; Ingredients; Milk proteins; Sulfhydyl

Indexed keywords

5,5' DITHIOBIS(2 NITROBENZOIC ACID); CASEIN; DIAGNOSTIC AGENT; LACTOGLOBULIN; MILK PROTEIN; THIOL DERIVATIVE; WHEY PROTEIN; YOGHURT;

ANIMAL; CHEMISTRY; COLORIMETRY; HUMAN; METHODOLOGY; OXIDATION REDUCTION REACTION; POWDER; REVIEW;

ANIMALS; CASEINS; COLORIMETRY; DITHIONITROBENZOIC ACID; HUMANS; LACTOGLOBULINS; MILK PROTEINS; OXIDATION-REDUCTION; POWDERS; SULFHYDRYL COMPOUNDS; YOGURT;

EID: 23644432773     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690590900126     Document Type: Review

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