Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?
Author:
Affiliation:
1. Engineering Faculty, Food Engineering Department Ege University Izmir Turkey
2. Engineering Faculty, Food Engineering Department Uşak University Uşak Turkey
3. Engineering Faculty, Food Engineering Department Near East University Lefkoşa Turkey
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13007
Reference39 articles.
1. New Method for the Quantitative Determination of Major Protein Carbonyls, α-Aminoadipic and γ-Glutamic Semialdehydes: Investigation of the Formation Mechanism and Chemical Nature in Vitro and in Vivo
2. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
3. Protein oxidation affects proteolysis in a meat model system
4. Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
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