Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
Author:
Affiliation:
1. Department of Food Engineering; Federal University of Paraiba; João Pessoa PB, CEP 58051-900 Brazil
2. IPROCAR Research Institute; University of Extremadura; CP 10003 Cáceres Spain
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Spanish Ministry of Economics and Competitiveness (SMEC)
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13733/fullpdf
Reference29 articles.
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2. Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers;Bax;Food Chemistry,2013
3. Kynurenine pathway metabolites in humans: disease and healthy states;Chen;International Journal of Tryptophan Research,2009
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