Code
01P06707
Duration
01 October 2007 → 01 October 2008
Funding
Regional and community funding: Special Research Fund
Promotor
Research disciplines
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Natural sciences
- Other chemical sciences
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Medical and health sciences
- Nutrition and dietetics
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Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
foodstuffs
food safety
protein oxidation
food quality
Project description
This research investigates fundamental and practical aspects of protein oxidation in foodstuffs. Both safety, nutritional and sensorial quality of foodstuffs will be evaluated as a function of different treatments and storage. Analytical techniques will be developed and/or combined in order to monitor these phenomena. Protein oxidation will be studied in several model systems and foodstuffs.