An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard
Author:
Affiliation:
1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
Funder
Special project of Tianjin Synthetic Biotechnology Innovation Capacity Improvement Project
Special Project of Tianjin Zhongyang-Guiding-Difang Science and Technology Development
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1963946
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1. Hemoglobin
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4. Identification of peptides, metal binding and lipid peroxidation activities of HPLC fractions of hydrolyzed oat bran proteins
5. A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates
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