Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Tian, Xiaona; Vossen, Els; De Smet, Stefaan; Van Hecke, Thomas

doi:10.1016/j.foodchem.2024.139662

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139662

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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Xiaona Tian,

Els Vossen,

Stefaan De Smet

et al.

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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Cited by 4 publications

References 53 publications

Optimized carbonylation treatment of Litopenaeus vannamei matrix decreased its immunoreactivity and improved edible quality, simultaneously

Optimized carbonylation treatment of Litopenaeus vannamei matrix decreased its immunoreactivity and improved edible quality, simultaneously

Fabrication of black wolfberry anthocyanin-based hydrogels for monitoring freshness and extending shelf-life of Dolang lamb

Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein

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