Analysis of carbonylated proteins in cake formulations added with whey protein

• Glavni autori: Alisson de Carvalho Gonçalves (Autor), Jaqueline Borges (Autor), Renata Campos Leão (Autor), Luiz Ricardo Soldi (Autor), Katia Aparecida Silva (Autor), Guilherme Portari (Autor)
• Format: Knjiga
• Izdano: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercício, 2023-12-01T00:00:00Z.
• Teme: article
• Online pristup: Connect to this object online.

Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked...