Thermal processing implications on the digestibility of meat, fish and seafood proteins
Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …
products for human consumption. However, thermal processing techniques, both …
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …
paid to natural colorants because of the rising demand for clean‐label food products …
Biological implications of lipid oxidation products
Essentially all fat-containing foods have the potential to undergo lipid oxidation even where
unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation …
unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation …
Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources
Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …
Lipid oxidation derived aldehydes and oxysterols between health and disease
B Sottero, G Leonarduzzi, G Testa… - European journal of …, 2019 - Wiley Online Library
Non‐enzymatic and enzymatic oxidation of lipids has long been a primary issue in human
pathophysiology, with special emphasis on diet‐and nutrition‐related aspects. While there is …
pathophysiology, with special emphasis on diet‐and nutrition‐related aspects. While there is …
Food lipid oxidation under gastrointestinal digestion conditions: A review
B Nieva-Echevarría, E Goicoechea… - Critical reviews in food …, 2020 - Taylor & Francis
Unravelling the relationship between food and health requires a more in-depth knowledge
of the various changes occurring in the gastrointestinal tract during digestion and which may …
of the various changes occurring in the gastrointestinal tract during digestion and which may …
State of art and best practices for fatty acid analysis in aquatic sciences
Determining the lipid content and fatty acid (FA) composition of aquatic organisms has been
of major interest in trophic ecology, aquaculture, and nutrition for over half a century …
of major interest in trophic ecology, aquaculture, and nutrition for over half a century …
Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion
The impact of six culinary practices–oven/microwave combined with/without seasoning with
oregano/beer–on lipid and protein oxidation of chicken burgers after cooking and after in …
oregano/beer–on lipid and protein oxidation of chicken burgers after cooking and after in …
A Biomedical Investigation of the Hepatoprotective Effect of Radix salviae miltiorrhizae and Network Pharmacology-Based Prediction of the Active Compounds and …
M Hong, S Li, N Wang, HY Tan, F Cheung… - International Journal of …, 2017 - mdpi.com
Radix salviae miltiorrhizae (Danshen in Chinese), a classic traditional Chinese medicine
(TCM) herb, has been used for centuries to treat liver diseases. In this study, the preventive …
(TCM) herb, has been used for centuries to treat liver diseases. In this study, the preventive …
[HTML][HTML] Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid …
Herring and salmon filleting co-products were pH-shift processed together with seven
antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley …
antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley …