Dry heat stress stability evaluation of casein peptide mixture

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 114-122

  D'Hondt, Matthias ^a   Demaré, Wim ^a   Van Dorpe, Sylvia ^a   Wynendaele, Evelien ^a   Burvenich, Christian ^a   Peremans, Kathelijne ^a   De Spiegeleer, Bart ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Casein hydrolysate; Dry state; Oxidative reductive light degradation; Peptide stability; Stress testing; Temperature

Indexed keywords

CASEIN HYDROLYSATE; DRY HEAT; DRY STATE; LOCAL HEATING; OXIDATIVE REDUCTIVE LIGHT DEGRADATION; PEPTIDE MIXTURES; PEPTIDE PROCESSING; POWDER COMPACTIONS; PRIMARY STRUCTURES; REDUCING ENVIRONMENT; SIDE EFFECT; STRESS TESTING; TIME INTERVAL;

CASEIN; COMPACTION; DEGRADATION; PEPTIDES; REDUCING AGENTS; STABILITY; THERMAL STRESS;

THERMAL PROCESSING (FOODS);

CASEIN HYDROLYSATE; OXIDIZING AGENT;

ARTICLE; FOOD PROCESSING; HEAT STRESS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATIVE STRESS; PROTEIN DEGRADATION; PROTEIN PROCESSING; PROTEIN STABILITY; TEMPERATURE; ULTRAVIOLET RADIATION;

EID: 79954417187     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.004     Document Type: Article

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