Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion
Author:
Affiliation:
1. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2019.1677570
Reference44 articles.
1. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
2. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
3. Red meats: Time for a paradigm shift in dietary advice
4. Myoglobin Species with Enhanced Prooxidative Activity Is Formed during Mild Proteolysis by Pepsin
5. Innovations and trends in meat consumption: An application of the Delphi method in Spain
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