This paper reviews and interprets a method for determining the nutritional value of d-amino
acids, d-peptides, and amino acid derivatives using a growth assay in mice fed a synthetic …

Glycation of milk proteins and peptides can be achieved by Maillard-induced conjugation of
reducing carbohydrates with the available amino groups of proteins/peptides during the …

Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment
for many microorganisms, including pathogens, so effective measurements aiming to ensure …

Mass spectrometry has arguably become the core technology for the characterization of food
proteins and peptides. The application of mass spectrometry-based techniques for the …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …

Background Although formation of protein-protein crosslinks during food processing is
known to influence food properties, a detailed molecular view of this crosslinking is still …

Milk proteomics covers the identification, characterisation and quantification of milk proteins.
Its applications vary from the basic composition of milk proteins to their post-translational …

Site-specific relative quantification of β-lactoglobulin modifications in heated milk and dairy
products was performed to determine their thermal and nonthermal origins and to evaluate …

In the last decades, the continuous and rapid evolution of proteomic approaches has
provided an efficient platform for the characterization of food‐derived proteins. Particularly …

Various protein cross‐linking reactions leading to molecular polymerization and covalent
aggregates have been described in processed foods. They are an undesired side effect of …