Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review-Reference-Cited by-同舟云学术

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Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

Published:2022-09-19 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhang Longteng¹,Li Qian²,Bao Yulong³,Tan Yuqing¹^ORCID,Lametsch René²^ORCID,Hong Hui¹,Luo Yongkang¹

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

2. Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

Funder

National Natural Science Foundation of China

China Agriculture Research System of MOF and MARA

International Postdoctoral Exchange Fellowship Program 2020

China Postdoctoral Council

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2117788

Reference140 articles.

1. Smoking of fish: a critical review

2. Protein carbonylation: molecular mechanisms, biological implications, and analytical approaches

3. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

4. Effects of protein oxidation on the texture and water-holding of meat: a review

5. Protein oxidation in aquatic foods

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