| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542200 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠We evaluated the chemical stability kinetics of casein-derived peptides using HPLC. ⺠Various short-time dry heat conditions (using different environments) were evaluated. ⺠All dry heat treated peptides remained stable up to 3 min at 180°C. ⺠Reducing environment influence was minimal whilst oxidising impact was significant. ⺠No significant degradation was caused due to light exposure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Matthias D'Hondt, Wim Demaré, Sylvia Van Dorpe, Evelien Wynendaele, Christian Burvenich, Kathelijne Peremans, Bart De Spiegeleer,