Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods.

Huang, Yixiao; Sarkhel, Shubhajit; Roy, Anupam; Mohan, Anand

Huang, Yixiao; Sarkhel, Shubhajit; Roy, Anupam; Mohan, Anand.

Afiliação

Huang Y; Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
Sarkhel S; Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, India.
Roy A; Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, India.
Mohan A; Department of Food Science and Technology, University of Georgia, Athens, GA, USA.

Crit Rev Food Sci Nutr ; : 1-17, 2023 Aug 17.

Article em En | MEDLINE | ID: mdl-37589270

Palavras-chave

4-hydroxy-2-nonenal; 4-oxo-2-nonenal; Lipid oxidation; antioxidant peptides; malondialdehyde; protein oxidation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Estados Unidos

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