Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update
Author:
Affiliation:
1. University of Central Missouri 108 W South St Warrensburg MO 64093 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14058
Reference75 articles.
1. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review
2. Vitamin C attenuates copper-induced oxidative damage in broiler chickens
3. THE EFFECTS OF DIETARY ?-TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION IN COOKED RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE
4. Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)
5. Perceptions of a Healthy Diet
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