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

01 October 2008 → 31 December 2010
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
protein processing food quality foodstuffs storage model systems oxidation packaging food safety dairy products milk
Project description

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.