Evaluation of milk powder quality by protein oxidative modifications1

Journal of Dairy Science

Volumn 96, Issue 6, 2013, Pages 3414-3423

  Scheidegger, Dana ^a   Radici, Paola M ^a   Vergara Roig, Víctor A ^b   Bosio, Noelia S ^a   Pesce, Silvia F ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CATAMARCA   (Argentina)

Author keywords

Infant formula; Milk powder; Milk protein; Protein oxidation

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; DITYROSINE; DRUG DERIVATIVE; MILK PROTEIN; PHENOL DERIVATIVE; PICRIC ACID; TYROSINE;

ANIMAL; ARTICLE; ARTIFICIAL MILK; CHEMISTRY; FOOD PRESERVATION; FOOD QUALITY; HUMAN; INFANT; MILK; OXIDATION REDUCTION REACTION; POLYMERIZATION; PROTEIN CARBONYLATION;

ANIMALS; BIPHENYL COMPOUNDS; FOOD QUALITY; FOOD, PRESERVED; HUMANS; INFANT; INFANT FORMULA; MILK; MILK PROTEINS; OXIDATION-REDUCTION; PHENOLS; PICRATES; POLYMERIZATION; PROTEIN CARBONYLATION; TYROSINE;

EID: 84878108500     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5774     Document Type: Article

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