Protein oxidation in foods and food quality

TY - CHAP

T1 - Protein oxidation in foods and food quality

AU - Lametsch, Marianne Lund

AU - Baron, Caroline

PY - 2010/4

Y1 - 2010/4

N2 - In recent years an interest in protein oxidation has emerged, and food scientists and industries are slowly realising the impact it may have on food quality. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. This chapter presents the current knowledge in the field of protein oxidation, reaction mechanisms are proposed, the available methods to measure protein oxidation in foods are outlined, and the effects of protein oxidation on food quality are discussed. In addition, strategies to predict, control and minimize protein oxidation are proposed.

AB - In recent years an interest in protein oxidation has emerged, and food scientists and industries are slowly realising the impact it may have on food quality. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. This chapter presents the current knowledge in the field of protein oxidation, reaction mechanisms are proposed, the available methods to measure protein oxidation in foods are outlined, and the effects of protein oxidation on food quality are discussed. In addition, strategies to predict, control and minimize protein oxidation are proposed.

M3 - Book chapter

SP - 33

EP - 69

BT - Chemical deterioration and physical instability of food and beverages

A2 - Skibsted, Leif H.

A2 - Risbo, Jens

A2 - Andersen, Mogens L.

PB - CRC Press

ER -