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Lipid oxidation in foods and its implications on proteins

Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. P...

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Detalles Bibliográficos
Autores principales:	Geng, Lianxin, Liu, Kunlun, Zhang, Huiyan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10307983/ https://www.ncbi.nlm.nih.gov/pubmed/37396138 http://dx.doi.org/10.3389/fnut.2023.1192199

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