Meat crust as a novel food ingredient to regulate lipid peroxidation and oxidative stress-Reference-Cited by-同舟云学术

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Meat crust as a novel food ingredient to regulate lipid peroxidation and oxidative stress

Published:2024 Issue: Volume:8 Page:100652
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Asido Eylon,Zeigerman Haim,Verman Michal,Argov-Argaman Nurit,Kanner Joseph,Tirosh Oren^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference25 articles.

1. A facile colorimetric method for the quantification of labile iron pool and total iron in cells and tissue specimens;Abbasi;Sci. Rep.,2021

2. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes;Abdel-Naeem;Meat Sci.,2021

3. Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying);Cernela;Appl. Therm. Eng.,2014

4. Mechanism of oxidation in foods of animal origin;Chaijan,2017

5. A step-by-step protocol for assaying protein carbonylation in biological samples;Colombo;J. Chromatogr. B,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Crust on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents;2024

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