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Proteins, changes during lipid oxidation

The changes in the protein composition and flavor of "cooked" and "cooked- -stored" beef seemed to be related to degradation by free radical species induced during lipid oxidation 1-10, 16, 22, 23), Based on the information presented in the aforementioned publication, it seemed reasonable to suggest that the appearance of "bitter" and "sour" tastes and the disappearance of "meaty" and "beefy" flavors were a result of the activity of the free radicals derived from lipid oxidation on flavor proteins (2, 24-28),... [Pg.88]

See other pages where Proteins, changes during lipid oxidation is mentioned: [Pg.360]    [Pg.347]    [Pg.298]    [Pg.480]    [Pg.78]    [Pg.291]    [Pg.201]    [Pg.56]    [Pg.508]    [Pg.123]    [Pg.351]    [Pg.646]    [Pg.7]    [Pg.217]    [Pg.88]    [Pg.196]    [Pg.120]    [Pg.128]    [Pg.360]    [Pg.220]    [Pg.225]    [Pg.233]    [Pg.286]    [Pg.157]    [Pg.255]    [Pg.259]    [Pg.524]    [Pg.487]    [Pg.244]    [Pg.356]    [Pg.477]    [Pg.4]    [Pg.151]    [Pg.167]    [Pg.131]    [Pg.187]    [Pg.295]    [Pg.478]    [Pg.322]    [Pg.162]    [Pg.518]    [Pg.96]    [Pg.518]    [Pg.281]    [Pg.101]    [Pg.180]    [Pg.25]    [Pg.255]    [Pg.88]    [Pg.4]   
See also in sourсe #XX -- [ Pg.132 ]



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Changes during

Changes, oxidative

Lipid oxidation oxidative changes

Lipidated proteins

Lipids protein oxidation

Oxidation change

Oxidation during

Oxidized lipids

Protein changes

Protein oxidative change

Proteins changing

Proteins oxidation

Proteins oxidized

Proteins, changes during

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