[HTML][HTML] Lipid oxidation in meat: mechanisms and protective factors–a review
AB Amaral, MV Silva, SCS Lannes - Food Science and Technology, 2018 - SciELO Brasil
Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …
oxygen species leading to a series of secondary reactions which in turn lead to degradation …
Meat flavor precursors and factors influencing flavor precursors—A systematic review
Flavor is the sensory impression sensed by taste and smell buds and is a leading factor
determining the meat quality and purchasing decision of the consumer. Meat flavor is …
determining the meat quality and purchasing decision of the consumer. Meat flavor is …
Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review
Antioxidant system loss after slaughtering, reactive species production, cell disruption,
contact with oxygen and light, heme and nonheme iron, and irradiation starts up mainly by 2 …
contact with oxygen and light, heme and nonheme iron, and irradiation starts up mainly by 2 …
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
The influence of four different cooking methods (roasting, grilling, microwaving and frying)
on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss …
on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss …
Poultry meat and eggs as an alternative source of n-3 long-chain polyunsaturated fatty acids for human nutrition
The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human
health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus …
health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus …
Gas chromatography–olfactometry in food flavour analysis
BA Zellner, P Dugo, G Dugo, L Mondello - Journal of Chromatography A, 2008 - Elsevier
The application of gas chromatography–olfactometry (GC–O) in food flavour analysis
represents to be a valuable technique to characterise odour-active, as well as character …
represents to be a valuable technique to characterise odour-active, as well as character …
Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins
V Santé-Lhoutellier, T Astruc, P Marinova… - Journal of Agricultural …, 2008 - ACS Publications
The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus
abdominis. The heating treatment involved two temperatures (100° C during 5, 15, 30, and …
abdominis. The heating treatment involved two temperatures (100° C during 5, 15, 30, and …
Stability and stabilization of omega-3 oils: A review
J Wang, L Han, D Wang, Y Sun, J Huang… - Trends in Food Science & …, 2021 - Elsevier
Background Omega-3 oils are rich sources of essential fatty acids and play a key role in
biological functions in the body and sensory attributes in food systems. The high content of …
biological functions in the body and sensory attributes in food systems. The high content of …
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
Beef steaks are commonly displayed under high oxygen concentrations in modified
atmosphere packs (MAP) in order to promote colour stability. Such conditions, however, may …
atmosphere packs (MAP) in order to promote colour stability. Such conditions, however, may …
[图书][B] Molecular gastronomy: exploring the science of flavor
H This - 2006 - degruyter.com
Chemists look to improve bread dough by investigating the protein bonds that form its
glutenous network. the behavior of wheat flour can be understood by analyzing the …
glutenous network. the behavior of wheat flour can be understood by analyzing the …