Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation-Reference-Cited by-同舟云学术

Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation

Published:2022-09-07 Issue:10 Volume:124 Page:2100243
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Serdaroğlu Meltem¹^ORCID,Öztürk‐Kerimoğlu Burcu¹,Zungur‐Bastıoğlu Aslı²^ORCID,Kavuşan Hülya Serpil¹^ORCID,Ötleş Semih¹^ORCID,Özyurt Vasfiye Hazal³^ORCID

Affiliation:

1. Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey

2. Food Engineering Department Engineering Faculty Adnan Menderes University Aydın 09010 Turkey

3. Gastronomy and Culinary Art Faculty of Tourism Mugla Sıtkı Kocman University Akyaka Mugla 48650 Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100243

Reference53 articles.

1. Recent Research Advances in Meat Products

2. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

3. Lipid oxidation in meat: mechanisms and protective factors – a review

4. The Chemistry of Protein Oxidation in Food

5. Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

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