The Chemistry of Protein Oxidation in Food. Oxidation is one of the deterioration reactions of proteins in food, whose importance does not lag behind that of others such as Maillard, lipation or prot... Michael,Hellwig - 《Angewandte Chemie》...
This review summarises the main factors that cause and regulate oxidation of plant protein, the effects of protein oxidation on food quality and strategies to ameliorate protein over-oxidation, aiming to provide meaningful information for the development of high-quality plant protein products....
Dehydrated foods, chemistry of browning reactions in model systems. J. Agric. Food Chem. 1, 928–943 (1953). Article CAS Google Scholar Moellering, R. E. & Cravatt, B. F. Functional lysine modification by an intrinsically reactive primary glycolytic metabolite. Science 341, 549–553 (2013...
Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely dicult. In order to reduce their oxidation process and improve their stability in aqueous medium, protein-based...
《食品化学》课件(英文版)Introduction to the course.ppt,Introduction to Food Chemistry What is Food Chemistry a major aspect of food Science deals with the composition and properties of food and the chemical changes that undergoes during handling(处理
THE CHEMISTRY OF MILKTweet Share The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.The ...
It is well known that autophagy serves a crucial role in renal tubular epithelial cell (RTEC) injury in the pathogenesis of chronic kidney disease (CKD). The accumulation of advanced oxidation protein products (AOPPs) also participates in the progression of CKD. However, the effects of AOPPs ...
in food packaging. Incorporation of essential oils into edible protein-based films can effectively improve their properties, and cover the strong sensory properties of essential oils, meanwhile, the release rate of essential oils is controlled. This review covers the recent developments in protein/...
Ageing-associated functional decline of organs and increased risk for age-related chronic pathologies is driven in part by the accumulation of senescent cells, which develop the senescence-associated secretory phenotype (SASP). Here we show that procyani
An important aspect of ecological safety of genetically modified (GM) plants is the evaluation of unintended effects on plant-insect interactions. These in... A Plischke,YH Choi,PM Brakefield,... - 《Journal of Agricultural & Food Chemistry》 被引量: 13发表: 2012年 Viral Nanoparticles for In...