Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Published:2017-09 Issue: Volume:99 Page:660-669
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Soladoye O.P.,Shand P.,Dugan M.E.R.,Gariépy C.,Aalhus J.L.,Estévez M.,Juárez M.

Funder

Alberta Livestock and Meat Agency

Canadian Beef Grading Agency

Agriculture and Agri-Food Canada

Natural Sciences and Engineering Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Formation of α-aminoadipic and γ-glutamic semialdehydes in proteins by the maillard reaction;Akagawa;Annals of the New York Academy of Sciences,2005

2. Oxidation of marine omega-3 supplements and human health;Albert;BioMed Research International,2013

3. Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs;Benz;Journal of Animal Science,2010

4. Carbohydrates;BeMiller,2008

5. Protein oxidation in aging, disease, and oxidative stress;Berlett;Journal of Biological Chemistry,1997

Cited by 84 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks;LWT;2024-02

2. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying;Food Research International;2024-02

3. Effects of cooking methods on aroma formation in pork: A comprehensive review;Food Chemistry: X;2023-12

4. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls;Foods;2023-11-20

5. Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods;Meat Science;2023-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3