| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540626 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Photo-oxidation of whey proteins was studied in the presence of PUFA. ⺠Protein photo-oxidation is intensified by PUFA oxidation. ⺠Besides degradation of essential amino acids, protein-lipid adducts are formed. ⺠The oxidation reactions continue even after complete degradation of the photosensitizer.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Bruno De Meulenaer,