Oxidation is one of the deterioration reactions of proteins in food, the importance of which is
comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research …

Lipids in foods are sensitive to various environmental conditions. Under light or high
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …

Food and feed proteins are subject to oxidation reactions during production, processing, and
storage. Several individual oxidized amino acids have been described in model systems …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

Protein and amino acid oxidation in food products produce many new compounds, of which
the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most …

This work characterizes the oxidative changes that different plasma processing imparts on
milk through volatile components analysis. Cow milk was subjected separately to two …

Modification of proteins in infant milk formula (IF) is of major concern to the dairy industry
and consumers. Thermal treatment is required for microbiological safety, but heat, light …

Type I photo-oxidation generates Trp-(TrpNradical dot) and Tyr-derived (TyrOradical dot)
radicals in proteins which can dimerize producing cross-links, or alternatively react with O 2 …

Bovine whey proteins are highly valued dairy ingredients. This is primarily due to their amino
acid content, digestibility, bioactivities and their processing characteristics. One of the …

Scope Processing of whey protein concentrate (WPC) for infant formulas may induce protein
modifications with severe consequences for preterm newborn development. The study …