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LARSEN, Geraldin

SECYT PhD Fellow
Director: Silvia Clara Kivatinitz

PhD Thesis Topic

Dairy Proteins: Modifications with technology applicability
UV oxidation of macromolecules in complex matrices changes its structure and functional properties, being that some of these changes have technological interest. Our studies try to demonstrate that oxidative protein status is an important parameter in food quality evaluation (Scheidegger et al., 2013) and to obtain modified proteins that can be used in food processing or in the formulation drug to be released in a specific tract digestive system (Sothornvit & Krochta, 2000). We believe that the determination of the stage of oxidation and susceptibility to oxidation of food during the various stages of development will help to design improvements in the industrialization and commercialization.