Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions

Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through...

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Detalles Bibliográficos
Autores principales: Kamgang Nzekoue, Franks, Henle, Thomas, Caprioli, Giovanni, Sagratini, Gianni, Hellwig, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766307/
https://www.ncbi.nlm.nih.gov/pubmed/33348769
http://dx.doi.org/10.3390/foods9121882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766307/
https://www.ncbi.nlm.nih.gov/pubmed/33348769
http://dx.doi.org/10.3390/foods9121882

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