Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion
M. Madalena C. Sobral, Susana Casal, Miguel A. Faria, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira
Topics & Concepts
ChemistryFood scienceHexanalLipid oxidationDigestion (alchemy)In vitroSeasoningMalondialdehydeCooking oilPolyunsaturated fatty acidCooking methodsBiochemistryFatty acidOrganic chemistryChromatographyAntioxidantCatalysisRaw materialBiodieselMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides