Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
Xiaona Tian, Els Vossen, Stefaan De Smet, Thomas Van Hecke
Topics & Concepts
ChemistryDigestion (alchemy)Lipid oxidationFood scienceBiochemistryProtein CarbonylationChromatographyEnzymeAntioxidantLipid peroxidationMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides