Lipid oxidation and antioxidant delivery systems in muscle food-Reference-Cited by-同舟云学术

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Lipid oxidation and antioxidant delivery systems in muscle food

Published:2022-01-26 Issue:2 Volume:21 Page:1275-1299
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Wu Haizhou¹^ORCID,Richards Mark P.²^ORCID,Undeland Ingrid¹

Affiliation:

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

2. Meat Science and Animal Biologics Discovery Program Department of Animal and Dairy Sciences University of Wisconsin–Madison Madison Wisconsin USA

Funder

Västra Götalandsregionen

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12890

Reference169 articles.

1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

2. Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

3. Human Platelet 12-Lipoxygenase, New Findings about Its Activity, Membrane Binding and Low-resolution Structure

4. Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry

5. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

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