Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts
Iftikhar Ali Khan, Baoping Shi, Haibo Shi, Zongshuai Zhu, Asad U. Khan, Danyue Zhao, Ka‐Wing Cheng
Topics & Concepts
MarinationTBARSChemistryFood scienceLegumeLipid oxidationIsothiocyanateBiochemistryBotanyAntioxidantLipid peroxidationBiologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityMuscle metabolism and nutrition