A comparison of chemical changes in freeze-dried herring meals and a lipid-protein model system
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
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3. Complex formation between oxidized lipids and egg albumin
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5. Trapped radicals in dry lipid-protein systems undergoing oxidation
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1. Bound Malondialdehyde in Foods: Bioavailability of N,N‘-Di-(4-methyl-1,4-dihydropyridine-3,5-dicarbaldehyde)lysine;Journal of Agricultural and Food Chemistry;2003-06-27
2. Bound Malondialdehyde in Foods: Bioavailability of the N-2-Propenals of Lysine;Journal of Agricultural and Food Chemistry;2002-09-11
3. Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine ((Clupea pilchardus);Journal of the Science of Food and Agriculture;1996-01
4. Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch);Canadian Journal of Fisheries and Aquatic Sciences;1988-12-01
5. Nonenzyme browning and its effect on protein nutrition;C R C Critical Reviews in Food Science and Nutrition;1980-09
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