Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is u...

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Detalles Bibliográficos
Autores principales: Xia, Chao, Wen, Pingping, Yuan, Yaming, Yu, Xiaofan, Chen, Yijing, Xu, Huiqing, Cui, Guiyou, Wang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9034085/
https://www.ncbi.nlm.nih.gov/pubmed/35478790
http://dx.doi.org/10.1039/d1ra03151a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9034085/
https://www.ncbi.nlm.nih.gov/pubmed/35478790
http://dx.doi.org/10.1039/d1ra03151a

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