Modification of casein by the lipid oxidation product malondialdehyde

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 5, 2008, Pages 1713-1719

  Adams, An ^a   De Kimpe, Norbert ^a   Van Boekel, Martinus A J S ^b  

^a GHENT UNIVERSITY   (Belgium)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Kinetic modeling; Maillard reaction; Malondialdehyde; Protein browning

Indexed keywords

CASEIN; MALONALDEHYDE;

ARTICLE; CHEMISTRY; GLYCATION; KINETICS; LIPID PEROXIDATION; PH; TEMPERATURE;

CASEINS; HYDROGEN-ION CONCENTRATION; KINETICS; LIPID PEROXIDATION; MAILLARD REACTION; MALONDIALDEHYDE; TEMPERATURE;

EID: 41949110165     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072385b     Document Type: Article

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