Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, Ibrahim Khalifa, Noman Walayat, Rana Muhammad Aadil, Manoj Kumar, Mingfu Wang, Feng Chen, Ka‐Wing Cheng, José M. Lorenzo
Topics & Concepts
Maillard reactionLipid oxidationProtein CarbonylationChemistryProtein qualityFood scienceGlycationFood processingAmino acidReactive oxygen speciesHydrolysisBiochemistryAntioxidantOxidative damageReceptorMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals