University of Massachusetts Amherst

Food Science

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Faculty & Research

 

 

 

Raymond R. Mahoney

Professor

Food enzymology including applications, kinetics, stability and enzyme inhibitors in foods. Mineral-protein interactions affecting iron bioavailability from plant, animal and muscle foods. Reactivity, functionality and digestibility of food proteins.

Office: Room 212, Chenoweth Laboratory
Off. Tel.: (413) 545-1020
Email: rmahoney@foodsci.umass.edu
Curriculum Vitae

 

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Mahoney Group Page

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