Electrochemical modification of the redox potential of different milk products and its evolution during storage

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 3, 2008, Pages 255-264

  Schreyer, Arnaud ^a   Britten, Michel ^b   Chapuzet, Jean Marc ^c   Lessard, Jean ^c   Bazinet, Laurent ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Dissolved oxygen; Electroreduction; Milk; Redox potential; Storage

Indexed keywords

ELECTROLYSIS; MICROBIOLOGY; OXIDATION; PROTEINS; REDOX REACTIONS;

ORGANOLEPTIC QUALITIES; REDOX POTENTIAL;

FOOD PRODUCTS;

EID: 43849108558     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.07.001     Document Type: Article

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