LIPID OXIDATION IN A CHICKEN MODEL SYSTEM: ROLE OF LIPID AND PROTEIN FIBERS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1999.tb00146.x/fullpdf
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1. Antioxidant activity of peptide fractions of capelin protein hydrolysates
2. [30] Microsomal lipid peroxidation
3. Proteins damaged by oxygen radicals are rapidly degraded in extracts of red blood cells.
4. Protein hydroperoxides can give rise to reactive free radicals
5. Fatty Acid Composition of the Neutral Lipid and Phospholipid Fractions of Mechanically Deboned Chicken Meat
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1. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State;Journal of Food Processing and Preservation;2012-09-24
2. Lipid Oxidation in a Chicken Muscle Model System: Oxidative Response of Lipid Classes to Iron Ascorbate or Methemoglobin Catalysis;Journal of Agricultural and Food Chemistry;2000-04-25
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