Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb-Reference-Cited by-同舟云学术

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb

Published:2023-10 Issue: Volume:204 Page:109239
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Han Tianlong,Wang Zixuan,Li Chunxiao,Wang Tongtong,Xiao Tong,Sun Yuxuan,Wang Shiyu,Wang Min,Gai Shengmei,Hou Bo,Liu Dengyong

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket;Chian;Foods,2021

4. Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products;Dong;Food Chemistry,2019

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1. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep;Food Chemistry;2024-10

2. Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved;Food Bioscience;2024-08

3. Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time;Food Science of Animal Products;2024-03

4. Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil;PLOS ONE;2023-12-18