Impact of potassium bromate and potassium iodate in a pound cake system

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6465-6471

  Wilderjans, Edith ^a   Lagrain, Bert ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Cake quality; Egg protein; Oxidants; Pound cake

Indexed keywords

BROMATE; DISULFIDE; EGG PROTEIN; EGG WHITE; IODATE; OXIDIZING AGENT; POTASSIUM BROMATE; POTASSIUM DERIVATIVE; POTASSIUM IODATE;

ARTICLE; BREAD; CHEMISTRY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; DRUG EFFECT; FOOD HANDLING; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PROTEIN DENATURATION; DRUG EFFECTS; PROCEDURES;

BREAD; BROMATES; CALORIMETRY, DIFFERENTIAL SCANNING; COOKERY; DISULFIDES; EGG PROTEINS; EGG WHITE; FOOD HANDLING; HOT TEMPERATURE; IODATES; OXIDANTS; OXIDATION-REDUCTION; POTASSIUM COMPOUNDS; PROTEIN DENATURATION; COOKING;

EID: 77952592615     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100340j     Document Type: Article

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