Mass spectrometry for the analysis of protein lactosylation in milk products

Food Research International

Volumn 54, Issue 1, 2013, Pages 988-1000

  Siciliano, Rosa Anna ^a   Mazzeo, Maria Fiorella ^a   Arena, Simona ^b   Renzone, Giovanni ^b   Scaloni, Andrea ^b  

^a CNR   (Italy)

^b CNR   (Italy)

Author keywords

Maillard reaction; Mass spectrometry; Milk; Proteomics; Thermal treatment

Indexed keywords

ANALYTICAL METHODOLOGY; MAILLARD REACTION; MICROBIOLOGICAL SAFETY; MILK; PROTEOMICS; STRUCTURAL CHARACTERIZATION; STRUCTURAL MODIFICATIONS; TECHNOLOGICAL IMPROVEMENTS;

AMINO ACIDS; CHEMICAL REACTIONS; DAIRY PRODUCTS; GLYCOSYLATION; HEAT TREATMENT; MASS SPECTROMETRY; MOLECULAR BIOLOGY; SUGARS;

PROTEINS;

EID: 84886286844     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.044     Document Type: Article

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