Binding behavior and antioxidant study of spice extract piperine with respect to meat myoglobin
Author:
Affiliation:
1. Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
2. School of Chemical Engineering, Sichuan University, Chengdu 610065, China
Abstract
Funder
Applied Basic Research Program of Sichuan Province
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00617D
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1. The impacts of diet-related health consciousness, food disgust, nutrition knowledge, and the Big Five personality traits on perceived risks in the food domain
2. Reinventing the nutraceutical value of gluten: The case of l-theanine-gluten as a potential alternative to the gluten exclusion diet in celiac disease
3. The usual suspect: How to co-create healthier meat products
4. Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism
5. Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention
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