Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation th...

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Detalles Bibliográficos
Autores principales: Lavado, Guadalupe, Higuero, Nieves, León-Camacho, Manuel, Cava, Ramón
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391222/
https://www.ncbi.nlm.nih.gov/pubmed/34441526
http://dx.doi.org/10.3390/foods10081748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391222/
https://www.ncbi.nlm.nih.gov/pubmed/34441526
http://dx.doi.org/10.3390/foods10081748

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