Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation-Reference-Cited by-同舟云学术

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Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation

Published:2023-12 Issue: Volume:20 Page:101015
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Xue,Song Yunlong,Huangfu Lisa,Li Sheng,Meng Qingyang,Wu Zhicheng,Ruan Jinggang,Tang Jie,Zhang Dong,Li Hongjun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

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

2. Formation and inhibition of lipid alkyl radicals in roasted meat;Bao;Foods,2020

3. Physicochemical properties and cytotoxicity of carbon dots in grilled fish;Bi;New Journal of Chemistry,2017

4. Presence and formation mechanism of foodborne carbonaceous nanostructures from roasted Pike Eel (Muraenesox cinereus);Bi;Journal of Agricultural and Food Chemistry,2018

5. Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures;Chen;Food Chemistry,2023

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