Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science
2. Zhejiang University
3. Hangzhou 310058
4. China
5. Fuli Institute of Food Science
6. Ningbo Academy of Agricultural Sciences
7. Ningbo
Abstract
The effect of cooking methods on protein oxidation in fish was studied; MS-based proteomics was utilized to map the residue modifications.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA03408C
Reference39 articles.
1. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
2. Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)
3. Dietary protein oxidation: A silent threat to human health?
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