Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon-Reference-Cited by-同舟云学术

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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Published:2017-09 Issue: Volume:99 Page:660-669
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Soladoye O.P.,Shand P.,Dugan M.E.R.,Gariépy C.,Aalhus J.L.,Estévez M.,Juárez M.

Funder

Alberta Livestock and Meat Agency

Canadian Beef Grading Agency

Agriculture and Agri-Food Canada

Natural Sciences and Engineering Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Formation of α-aminoadipic and γ-glutamic semialdehydes in proteins by the maillard reaction;Akagawa;Annals of the New York Academy of Sciences,2005

2. Oxidation of marine omega-3 supplements and human health;Albert;BioMed Research International,2013

3. Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs;Benz;Journal of Animal Science,2010

4. Carbohydrates;BeMiller,2008

5. Protein oxidation in aging, disease, and oxidative stress;Berlett;Journal of Biological Chemistry,1997

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