Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
Protein oxidation is a complex chemical process that pervades the entirety of the food domain. It is governed by two primary mechanisms: the direct oxidation by active entities and the indirect oxidation by secondary oxidation byproducts like lipid oxidation, influenced by many factors. The oxidatio...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003013 |
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