Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin-Reference-Cited by-同舟云学术

Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin

Published:2022-06-10 Issue:7 Volume:124 Page:2100204
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Liu Ling¹²,Yin Jie²,Richards Mark P.²

Affiliation:

1. The College of Food Science Shenyang Agricultural University, Shenyang Dongling Street No.120 Shenyang 110866 China

2. Meat Science and Animal Biologics Discovery, 1933 Observatory Dr., Department of Animal and Dairy Sciences University of Wisconsin‐Madison Madison WI 53706 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100204

Reference34 articles.

1. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

2. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

3. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

4. Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton

5. Effect of Maillard reaction products on oxidation products in ground chicken breast

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