Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties-Reference-Cited by-同舟云学术

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Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties

Published:2015-12-16 Issue:10 Volume:96 Page:3418-3423
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wong Daniel¹²,Hu Xiaoqiang¹,Tao Ningping¹,Wang Xichang¹,Wang Mingfu¹

Affiliation:

1. School of Food Science and Technology; Shanghai Ocean University; Shanghai P.R. China

2. School of Biological Sciences; The University of Hong Kong; Hong Kong P.R. China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7522/fullpdf

Reference22 articles.

1. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges;Laguerre;Prog Lip Res,2007

2. Natural polyphenols as direct trapping agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-nonenal;Zhu;Chem Res Toxicol,2009

3. Solid-phase extraction in malondialdehyde analysis;Suttnar;Anal Biochem,1997

4. Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review;Raharjo;Meat Sci,1993

5. Analysis, formation and inhibition of cholesterol oxidation products in foods: An overview;Tai;J Food Drug Anal,2000

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