☆ 4.7 Article

Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Protease-assisted process for tryptophan release from pumpkin (Cucurbita maxima) seed protein extracts

Marta A. Vargas et al.

Summary: This study demonstrates that squash pumpkin seeds are an underused food ingredient with high levels of tryptophan and antioxidant activity. Enzymatic hydrolysis is effective in increasing tryptophan release and antioxidant activity, enhancing its potential as a food ingredient or nutraceutical.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Chemistry, Applied

Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

Shuai Jiang et al.

Summary: The study showed that Sous-vide (SV) cooking improved the quality and digestion characteristics of braised pork, with lower fat content and malondialdehyde value compared to traditional cooking methods. SV samples had higher protein content and total sulfhydryl content, indicating potential health benefits. Additionally, SV cooking produced bioactive and antioxidant peptides, along with similar flavor compounds to traditional cooking methods.

FOOD CHEMISTRY (2022)

添加到收藏夹

Review Food Science & Technology

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

Longteng Zhang et al.

Summary: This review discusses protein oxidation in aquatic products, highlighting that compared to meat, aquatic proteins demonstrate lower levels of oxidation on aromatic amino acids and are more susceptible to be oxidized by lipid peroxidation products. It also introduces the future trend of using targeted proteomics strategies, such as parallel reaction monitoring, to accurately characterize protein oxidation in aquatic products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Article Chemistry, Applied

Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA

Chaodi Kang et al.

Summary: A rapid and efficient analysis methodology for screening specific quantitative peptides of beef was established using LC-MS/MS coupled with OPLS-DA. The method successfully identified specific quantitative peptides and applied them to commercial beef products.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Chemistry, Applied

Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus)

John Kilian Koddy et al.

Summary: The study found that the activity of extracted crude enzyme from hairtail fish decreases with increasing atmospheric cold plasma (ACP) treatment time, while the carbonyl content in the treated sample increases significantly and the total sulfhydryl content decreases. The texture profile analysis, water holding capacity, and color properties of the muscle protein were significantly improved in the samples treated with ACP.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

Dominique Gruffat et al.

Summary: The study explores how ageing and cooking methods affect lipid content, fatty acid composition, and oxidative stability in different beef muscle cuts. The results suggest that cooking time and muscle type play a crucial role in meeting nutrition expectations.

FOOD CHEMISTRY (2021)

添加到收藏夹

Review Food Science & Technology

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Youling L. Xiong et al.

Summary: Protein oxidation is a complex chemical process occurring ubiquitously in food systems, involving both radicals and nonradicals, which can affect the conformation and functionality of proteins.

FOODS (2021)

添加到收藏夹

Article Chemistry, Applied

Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress

Yuanqi Lv et al.

Summary: The addition of TGase had varying effects on the properties of MP under different levels of MDA-induced oxidation, leading to changes in protein structure and improved gel quality.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

Mehdi Nikoo et al.

Summary: Autolysis was used to produce protein hydrolysates from rainbow trout processing by-products. Higher proteolytic and trypsin activities were observed at fixed temperatures compared to gradually increasing temperatures. Autolysis time and temperature were found to affect the quality of the hydrolysates produced.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Chemistry, Applied

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

Serena Martini et al.

Summary: The study found that pink pepper has a significant inhibitory effect on lipid oxidation during meat digestion and can be used to design beneficial and healthy dietary patterns.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage

Yingmei Tao et al.

Summary: This study found that oxidized proteins have a significant impact on meat quality in Tan mutton stored at low temperatures, and there is a close correlation between protein oxidation and color and water holding capacity. By analyzing the oxidation sites of proteins and quality traits, it was discovered that some proteins may serve as potential markers for color and water holding in Tan mutton muscle.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Md Mahmudul Hasan et al.

Summary: Regardless of aging and retail display time, the longissimus lumborum muscle exhibited greater redness and lower surface discoloration compared to the psoas major muscle, with lower levels of oxidation products. Malondialdehyde (MDA) critically influences color deterioration patterns.

MEAT SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress

Zefu Wang et al.

Summary: The study found that linalool, limonene, and sabinene can effectively reduce oxidative damage to rabbit meat myofibrillar protein caused by MDA, thereby protecting the structure and properties of proteins.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Karolina Ferysiuk et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Chemistry, Applied

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

Dong Zhang et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Chemistry, Applied

A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare's milk to koumiss

Yanan Xia et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Urology & Nephrology

5-Aminolevulinic acid exerts renoprotective effect via Nrf2 activation in murine rhabdomyolysis-induced acute kidney injury

Atsushi Uchida et al.

NEPHROLOGY (2019)

添加到收藏夹

Article Chemistry, Applied

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Zhaoming Wang et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Review Food Science & Technology

Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

添加到收藏夹

Review Biochemistry & Molecular Biology

Detection, identification, and quantification of oxidative protein modifications

Clare L. Hawkins et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Anti-listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef

Surur Khalili Sadaghiani et al.

JOURNAL OF FOOD SAFETY (2019)

添加到收藏夹

Article Food Science & Technology

Polynomial surface fitting and artificial neural networks-based analysis of the storage days and garlic extract supplementation dependent microbial growths in minced raw chicken meat

Duygu Balpetek Kulcu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

添加到收藏夹

Article Chemistry, Applied

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

Na Jia et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Food Science & Technology

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

Fangfei Li et al.

MEAT SCIENCE (2019)

添加到收藏夹

Review Food Science & Technology

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review

Camelia Papuc et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

添加到收藏夹

Article Agriculture, Multidisciplinary

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Lin Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

添加到收藏夹

Article Chemistry, Applied

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kai-Qiang Wang et al.

FOOD CHEMISTRY (2017)

添加到收藏夹

Article Food Science & Technology

Composition analysis and antioxidant properties of black garlic extract

Xiaoming Lu et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2017)

添加到收藏夹

Article Chemistry, Multidisciplinary

Oxidation of free, peptide and protein tryptophan residues mediated by AAPH-derived free radicals: role of alkoxyl and peroxyl radicals

E. Fuentes-Lemus et al.

RSC ADVANCES (2016)

添加到收藏夹

Article Food Science & Technology

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

Sisse Jongberg et al.

MEAT SCIENCE (2015)

添加到收藏夹

Article Biochemical Research Methods

Global metabolic profiling of animal and human tissues via UPLC-MS

Elizabeth J. Want et al.

NATURE PROTOCOLS (2013)

添加到收藏夹

Article Food Science & Technology

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg et al.

MEAT SCIENCE (2013)

添加到收藏夹

Review Pharmacology & Pharmacy

Recent advances in the study on capsaicinoids and capsinoids

Xiu-Ju Luo et al.

EUROPEAN JOURNAL OF PHARMACOLOGY (2011)

添加到收藏夹

Article Chemistry, Analytical

Development of a Robust and Repeatable UPLC-MS Method for the Long-Term Metabolomic Study of Human Serum

Eva Zelena et al.

ANALYTICAL CHEMISTRY (2009)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids

Kiran D. K. Ahuja et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.