Light-induced protein and lipid oxidation in low fast cheeses: Effect on degree of enzymatic hydrolysis

Trine Kastrup Dalsgaard; Mette Bakman; Marianne Hammershøj; John  Sørensen; Caroline Nebel; Rita Albrechtsen; Lene Vognsen; Jacob Holm Nielsen

doi:10.1111/j.1471-0307.2011.00736.x

Light-induced protein and lipid oxidation in low fast cheeses: Effect on degree of enzymatic hydrolysis

Trine Kastrup Dalsgaard, Mette Bakman, Marianne Hammershøj, John Sørensen, Caroline Nebel, Rita Albrechtsen, Lene Vognsen, Jacob Holm Nielsen

Institut for Fødevarer - Fødevarekemi

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	International Journal of Dairy Technology
Vol/bind	65
Nummer	1
Sider (fra-til)	57-63
Antal sider	7
ISSN	1364-727X
DOI	https://doi.org/10.1111/j.1471-0307.2011.00736.x
Status	Udgivet - feb. 2012

Emneord

photo-oxidation
low-fat cheese
dityrosine
termination reaction

Adgang til dokumentet

10.1111/j.1471-0307.2011.00736.x

Citationsformater

@article{7fbf1030e65911df80f4000ea68e967b,

title = "Light-induced protein and lipid oxidation in low fast cheeses: Effect on degree of enzymatic hydrolysis",

keywords = "photo-oxidation, low-fat cheese, dityrosine, termination reaction",

author = "Dalsgaard, {Trine Kastrup} and Mette Bakman and Marianne Hammersh{\o}j and John S{\o}rensen and Caroline Nebel and Rita Albrechtsen and Lene Vognsen and Nielsen, {Jacob Holm}",

year = "2012",

month = feb,

doi = "10.1111/j.1471-0307.2011.00736.x",

language = "English",

volume = "65",

pages = "57--63",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

publisher = "Wiley-Blackwell Publishing Ltd.",

number = "1",

}

Light-induced protein and lipid oxidation in low fast cheeses: Effect on degree of enzymatic hydrolysis. / Dalsgaard, Trine Kastrup; Bakman, Mette; Hammershøj, Marianne et al.
I: International Journal of Dairy Technology, Bind 65, Nr. 1, 02.2012, s. 57-63.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

TY - JOUR

T1 - Light-induced protein and lipid oxidation in low fast cheeses: Effect on degree of enzymatic hydrolysis

AU - Dalsgaard, Trine Kastrup

AU - Bakman, Mette

AU - Hammershøj, Marianne

AU - Sørensen, John

AU - Nebel, Caroline

AU - Albrechtsen, Rita

AU - Vognsen, Lene

AU - Nielsen, Jacob Holm

PY - 2012/2

Y1 - 2012/2

KW - photo-oxidation

KW - low-fat cheese

KW - dityrosine

KW - termination reaction

U2 - 10.1111/j.1471-0307.2011.00736.x

DO - 10.1111/j.1471-0307.2011.00736.x

M3 - Journal article

SN - 1364-727X

VL - 65

SP - 57

EP - 63

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 1

ER -