Analysis of carbonylated proteins in cake formulations added with whey protein
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercício
2023-12-01
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| Series: | Revista Brasileira de Nutrição Esportiva |
| Subjects: | |
| Online Access: | http://www.rbne.com.br/index.php/rbne/article/view/2208 |