Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

Öztürk-Kerimoglu, Burcu; Nacak, Berker; Özyurt, Vasfiye Hazal; Serdaroglu, Meltem

Öztürk-Kerimoglu, Burcu; Nacak, Berker; Özyurt, Vasfiye Hazal; Serdaroglu, Meltem.

Afiliación

Öztürk-Kerimoglu B; Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey.
Nacak B; Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey.
Özyurt VH; Engineering Faculty, Food Engineering Department, Usak University, Usak, Turkey.
Serdaroglu M; Engineering Faculty, Food Engineering Department, Near East University, Lefkosa, Turkey.

J Food Biochem ; 43(11): e13007, 2019 11.

Article en En | MEDLINE | ID: mdl-31407375

Asunto(s)

Lípidos/química; Productos de la Carne/análisis; Aceite de Oliva/química; Fermentación; Calor; Oxidación-Reducción

Palabras clave

heat-treated Turkish sausage; in vitro digestibility; olive oil; protein oxidation; sucuk; α-aminoadipic semialdehyde (AAS); Î³-glutamic semialdehyde (GGS)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceite de Oliva / Lípidos / Productos de la Carne Idioma: En Revista: J Food Biochem Año: 2019 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Estados Unidos

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