Lipids in foods are sensitive to various environmental conditions. Under light or high
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …

Food provides abundant nutrients for human beings, but also has sensory functions and
physiological regulation. Lipids are the main components of food as well as the important …

Protein oxidation has become a topic of great scientific interest in the field of food science
and nutrition. Food proteins are known to be preferential targets of radical species, and …

Lipid oxidation in food systems is one of the most important factors which affect food quality,
nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an …

Protein oxidation in foods remains a topic of the utmost scientific interest. The first papers on
this topic were written almost 30 years ago, when Wan et al.[1] reported how the protection …

Lipid oxidation is the chemical reaction that most limits shelf life of foods, and it is
increasingly being recognized as a major contributor to oxidative damage in vivo. In foods …

Lipid oxidation not only negatively influences the sensory characteristics but also the
functional characteristics of meat. During the process, various primary and secondary by …

Protein oxidation in meat has, through the last decades, received increasing attention from
the meat industry and meat scientists. Consumers have also noted negative effects of …

Lipids are a major component of food and important structural and functional constituents of
cells in biological systems. However, this diverse group of substances is prone to oxidation …

This study was conceived to research muscle protein oxidation under the influence of four
different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids …