101
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A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1866-9] [Citation(s) in RCA: 121] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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102
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Menezes CC, de Deus Souza Carneiro J, Borges SV, da Silva VSN, Brigagão MRPL, Azevedo L. Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats. Food Chem Toxicol 2012; 50:3719-24. [DOI: 10.1016/j.fct.2012.07.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2011] [Revised: 06/22/2012] [Accepted: 07/17/2012] [Indexed: 12/31/2022]
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103
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Xue M, Huang F, Huang M, Zhou G. Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.072] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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104
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Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate. Meat Sci 2012; 92:525-32. [PMID: 22710099 DOI: 10.1016/j.meatsci.2012.05.022] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2012] [Revised: 04/14/2012] [Accepted: 05/22/2012] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the effect of diet supplementation with olive leaves or α-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with α-linolenic acid through diet supplementation with linseed oil enhanced (p≤0.05) lipid oxidation in both raw and cooked chops but had no effect (p>0.05) on protein oxidation during refrigerated storage while decreasing (p≤0.05) the sensory attributes of cooked pork. Diet supplementation with olive leaves or α-tocopheryl acetate had no effect (p>0.05) on the fatty acid composition of pork but decreased (p≤0.05) lipid oxidation while exerting no effect (p>0.05) on protein oxidation in both raw and cooked α-linolenic acid-enriched chops stored and chilled for 9 days. Moreover, olive leaves and α-tocopheryl acetate supplemented at 10 g/kg and 200mg/kg diet, respectively, exerted (p≤0.05) a beneficial effect on the sensory attributes of cooked α-linolenic acid-enriched pork chops.
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Affiliation(s)
- Evropi Botsoglou
- Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece
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105
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Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. Effect of heat treatment on protein oxidation in pig meat. Meat Sci 2012; 91:14-21. [DOI: 10.1016/j.meatsci.2011.11.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2011] [Revised: 11/24/2011] [Accepted: 11/25/2011] [Indexed: 10/14/2022]
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106
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Sabeena Farvin K, Grejsen HD, Jacobsen C. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.056] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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107
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XU XIANG, DONG JIE, LI TIANJIAO, HE WEI, SUN LIPING. INFLUENCE OF STORAGE TEMPERATURE ON LIPID OXIDATION, STALE FLAVOR FORMATION AND DISCOLORATION IN LOTUS (NELUMBO NUCIFERA) BEE POLLEN. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00642.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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108
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Jongberg S, Lund MN, Waterhouse AL, Skibsted LH. 4-methylcatechol inhibits protein oxidation in meat but not disulfide formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10329-35. [PMID: 21861533 DOI: 10.1021/jf202268q] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The interaction between phenolic compounds and protein thiols was investigated in minced beef with or without 500 ppm 4-methylcatechol (4-MC) that had been stored under oxygen or argon for 7 days (4 °C). Myofibrillar protein isolates were extracted, and the oxidative stability evaluated by the protein radical intensity measured by ESR spectroscopy was found to be improved by 4-MC as well as by storage without oxygen. Significant loss of thiols was found in samples stored under oxygen compared to argon, whereas an additional loss was found in samples with added 4-MC stored under oxygen. In beef with added 4-MC, LC-MS analysis showed formation of thiol-quinone adducts, which may explain the observed additional loss of thiols. Although storage without oxygen inhibited protein cross-link formation as evaluated by SDS-PAGE, both in presence and in the absence of 4-MC, no inhibitory effect of 4-MC was found on the formation of protein disulfide cross-links in beef stored under oxygen.
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Affiliation(s)
- Sisse Jongberg
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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109
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Jongberg S, Gislason NE, Lund MN, Skibsted LH, Waterhouse AL. Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6900-6905. [PMID: 21599024 DOI: 10.1021/jf200965s] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Protein oxidation in meat is considered to decrease meat tenderness due to protein disulfide cross-link formation of thiol-containing amino acid residues. An LC-MS method for detection of thiol-quinone adducts (RS-QH(2)) in myofibrillar proteins was developed to investigate the interaction between phenols, as protective antioxidants, and proteins from meat under oxidative conditions using aqueous solutions of (i) cysteine (Cys), (ii) glutathione (GSH), (iii) bovine serum albumin (BSA), or (iv) a myofibrillar protein isolate (MPI). The aqueous solutions were incubated at room temperature (30 min) with 4-methyl-1,2-benzoquinone (4MBQ) prepared from oxidation of 4-methylcatechol (4MC) by periodate resin or incubated at room temperature (5 h) with 4MC and Fe(II)/H(2)O(2). GSH, BSA, and MPI were hydrolyzed (6 N HCl, 110 °C, 22 h) after incubation, and the cysteine-quinone adduct, Cys-QH(2) (m/z 244.2) was identified according to UV and mass spectra after separation on an RP-C18 column. The thiol-quinone adduct was present in all thiol systems after incubation with 4MBQ or 4MC oxidized by Fe(II)/H(2)O(2). Direct reaction with 4MBQ resulted in each case in increased Cys-QH(2) formation compared to simultaneous oxidation of thiol source and 4MC with Fe(II)/H(2)O(2). The covalent bonds between quinones and thiol groups may act as a potential antioxidant by inhibiting disulfide protein cross-link formation.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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110
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Carvalho DDC, Brigagão MRPL, dos Santos MH, de Paula FBA, Giusti-Paiva A, Azevedo L. Organic and conventional Coffea arabica L.: a comparative study of the chemical composition and physiological, biochemical and toxicological effects in Wistar rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:114-121. [PMID: 21523414 DOI: 10.1007/s11130-011-0221-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Differentiation between organic and conventional coffee has increased due to the growing demand and high consumption of healthy foods that contain compounds with antioxidant potential, which have been associated with the reduction of chronic diseases. We used organic and conventional coffee in powder 4% (w/w) and infusions 5%, 10% and 20% (w/v) incorporated in a commercial diet to test in vivo. The levels of chlorogenic acid, caffeine and trigonelline were determined by high performance liquid chromatography. The body weight, weight gain, food consumption, aberrant foci crypt, mucin depleted foci, stress biomarkers protein carbonyl and malondialdehyde, biochemical parameters and behavior of the rats were compared between the experimental and control groups within a framework of colon carcinogenesis. The organic coffee showed higher levels of chlorogenic acid, caffeine and trigonelline than conventional, however, this difference did not significantly affect behavior. The infusions had an antioxidant effect, reducing the levels of malondialdehyde; however, the biochemical parameters of the serum were not altered, and there was neither induction nor prevention of preneoplasic lesions.
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Affiliation(s)
- Dayene do Carmo Carvalho
- Department of Exact Science, Federal University of Alfenas-MG, Rua Gabriel Monteiro da Silva, 700, CEP: 37130-000, Alfenas, MG, Brazil.
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111
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Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.072] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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112
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Giménez B, Gómez-Guillén M, Pérez-Mateos M, Montero P, Márquez-Ruiz G. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.097] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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113
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Lund MN, Heinonen M, Baron CP, Estévez M. Protein oxidation in muscle foods: A review. Mol Nutr Food Res 2010; 55:83-95. [DOI: 10.1002/mnfr.201000453] [Citation(s) in RCA: 648] [Impact Index Per Article: 46.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2010] [Revised: 11/09/2010] [Accepted: 11/09/2010] [Indexed: 12/30/2022]
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114
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Larsson KJ, Undeland IK. Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2531-2540. [PMID: 20812382 DOI: 10.1002/jsfa.4121] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Little is known about the relation between haemoglobin (Hb)-mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 µmol L(-1) Hb during chilled and frozen storage of washed cod mince and (2) the efficiency of 10-1000 ppm (0.063-6.3 mmol L(-1)) caffeic acid in preventing these reactions. RESULTS Addition of 20 µmol L(-1) Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α-tocopherol loss in ice-stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥ 50 ppm caffeic acid, which could be a result of α-tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant. CONCLUSION Hb-induced lipid and protein oxidation occurred quickly in ice-stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage.
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Affiliation(s)
- Karin J Larsson
- Department of Chemical and Biological Engineering-Food Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden
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115
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Marmon SK, Undeland I. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10480-10486. [PMID: 20828150 DOI: 10.1021/jf101057q] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Herring ( Clupea harengus ) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate the potential use of herring proteins as a food ingredient. The acid and alkaline processes gave rise to similar protein yields, 59.3 and 57.3%. The protein isolates from both processes had a significantly (p < 0.05) whiter color and higher protein and lower lipid contents than the starting material. The removal of ash was >80% for both processes, with a trend (p = 0.07) toward higher removal during the alkaline process. Also, Ca and Mg removal was significantly (p < 0.05) higher during the alkaline process. The isolated proteins from the acid process contained myosin degradation products and had a lower salt solubility than proteins from the alkaline process. Both protein isolates had an amino acid profile meeting the recommendations for adults according to FAO/WHO/UNU and could produce a surimi gel of medium strength. The results show that pH-shift processing could be a valuable method for the production of functional food proteins from gutted herring.
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Affiliation(s)
- Sofia K Marmon
- Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE 402 29, Gothenburg, Sweden.
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116
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Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.086] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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117
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Soyer A, Özalp B, Dalmış Ü, Bilgin V. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.042] [Citation(s) in RCA: 175] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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118
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Moreno HM, Javier Borderías A, Baron CP. Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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119
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Zakrys-Waliwander P, O’Sullivan M, Allen P, O’Neill E, Kerry J. Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.10.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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120
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Luo S, Wehr NB. Protein carbonylation: avoiding pitfalls in the 2,4-dinitrophenylhydrazine assay. Redox Rep 2009; 14:159-66. [PMID: 19695123 DOI: 10.1179/135100009x392601] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
Protein carbonyl content is widely used as both a marker for oxidative stress and a measure of oxidative damage. Widely used methods for determination of protein carbonylation utilize the reaction of carbonyl groups with 2,4-dinitrophenylhydrazine (DNPH) to form protein-bound 2,4-dinitrophenylhydrazones. Hydrazones can be quantitated spectrophotometrically or, for greater sensitivity, detected immunochemically with anti-dinitrophenyl antibodies. Attention to methodology is important to avoid artifactual elevation in protein carbonyl measurements. We studied extracts of Escherichia coli to identify and eliminate such effects. Nucleic acid contamination caused serious artifactual increases in the protein carbonyl content determined by spectrophotometric techniques. Both in vitro synthesized DNA oligonucleotides and purified chromosomal DNA reacted strongly with 2,4-DNPH. Treatment of cell extracts with DNase+RNase or with streptomycin sulfate to precipitate nucleic acids dramatically reduced the apparent carbonyl, while exposure to proteinase K did not. The commercial kit for immunochemical detection of protein carbonylation (OxyBlot from Chemicon/Millipore) recommends a high concentration of thiol in the homogenizing buffer. We found this recommendation leads to an artifactual doubling of the protein carbonyl, perhaps due to a thiol-stimulated Fenton reaction. Avoiding oxidizing conditions, removal of nucleic acids, and prompt assay of samples can prevent artifactual effects on protein carbonyl measurements.
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Affiliation(s)
- Shen Luo
- Laboratory of Biochemistry, National Heart Lung and Blood Institute, Bethesda, Maryland, USA.
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121
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Martín-Sánchez A, Navarro C, Pérez-Álvarez J, Kuri V. Alternatives for Efficient and Sustainable Production of Surimi: A Review. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00087.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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122
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Balange A, Benjakul S, Maqsood S. Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in Ice. J Food Sci 2009; 74:C619-27. [DOI: 10.1111/j.1750-3841.2009.01322.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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123
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Wu W, Hou L, Zhang C, Kong X, Hua Y. Structural modification of soy protein by 13-hydroperoxyoctadecadienoic acid. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1113-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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