Polyphenol oxidase (PPO) in red clover Oxidises phenols to quinones in the presence of oxygen Quinones are very reactive Quinones bind to proteins to give protein, quinone complexes Complexes are more resistant to lipolysis (and proteolysis)
Effects on colour shelf life, physical and sensory attributes Red clover PUFA Lipid stability Colour shelf life, physical and sensory Antioxidants
Drivers for enhanced food quality and differentiation consumers safe healthier consistent convenient globalisation commodity prices world trade negotiations animal welfare environmental traceability commodity production
Fred Stephens IFIF Růst populace a spotřeby masa
Your consent to our cookies if you continue to use this website.