Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances-Reference-Cited by-同舟云学术

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Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Published:2022-11-30 Issue: Volume: Page:1-19
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:

Wu Haizhou¹^ORCID,Bak Kathrine H.²^ORCID,Goran Gheorghe V.³^ORCID,Tatiyaborworntham Nantawat⁴^ORCID

Affiliation:

1. Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden

2. Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria

3. Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania

4. Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2146654

Reference187 articles.

1. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

2. Modulation of Liposomal Membrane Fluidity by Flavonoids and Isoflavonoids

3. The effect of diphenols upon the autoxidation of oxyhemoglobin and oxymyoglobin

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

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