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2010•Ghent University Academic Bibliography (Ghent University)Open access

Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration

Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, Bruno De Meulenaer

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Abstract

Oxidation of dairy products during processing and storage has a major impact on their nutritional and sensorial quality.Besides, possible toxic components are produced.This

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Oxidation of dairy products during processing and storage has a major impact on their nutritional and sensorial quality.Besides, possible toxic components are produced.This

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Available abstract

Oxidation of dairy products during processing and storage has a major impact on their nutritional and sensorial quality.Besides, possible toxic components are produced.This

Key concepts: Hypochlorous acid, Peracetic acid, Chemistry, Food science, Biochemistry, Hydrogen peroxide

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