Protein Cross-linking in Food - Structure, Applications, Implications for Health and Food Safety

Food Biochemistry and Food Processing: Second Edition

Volumn , Issue , 2012, Pages 207-222

  Gerrard, Juliet ^a   Cottam, Justine ^a,b  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Age protein cross links, lysine arginine, GODIC, MODIC, DODIC; Collagen, elastin, and complex heterocyclic cross links; Dehydroprotein, high reactivity with nucleophilic groups; Enzyme role, in disulfide interchange regulation; Health, food safety aspects of MRPs; Maillard reaction and cross links, amine with carbonyl group; Protein cross linking, for textural attributes; Protein cross linking, in improving food properties; Protein cross links, in food, before and after processing; Proteins in cross link, implications in food quality

Indexed keywords

EID: 84886191464     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118308035.ch10     Document Type: Chapter

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