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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking.
Zhang, Yafei; Tian, Xiaojing; Jiao, Yuzhen; Wang, Yang; Dong, Juan; Yang, Ning; Yang, Qinghua; Qu, Wei; Wang, Wenhang.
Afiliación
  • Zhang Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Tian X; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: tianxiaojing@tust.edu.cn.
  • Jiao Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Wang Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Dong J; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Yang N; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Yang Q; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Qu W; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
  • Wang W; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: wangwenhang@tust.edu.cn.
Food Chem ; 382: 132345, 2022 Jul 15.
Article en En | MEDLINE | ID: mdl-35149466
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Culinaria / Hierro Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Culinaria / Hierro Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China