Ghent University Academic Bibliography

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Project: Impact of protein oxidation on the quality and safety of dairy products

project duration
01-OCT-08 – 30-SEP-11
abstract
During processing of dairy products and their derivatives, the protein fractioni sprone to a range of chemical transformations, such as oxidation. This can have a major impact on the quality and safety of foodstuffs. The goal of this project is to gain fundamental insight into the course and the consequences of this reaction.