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Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Bhaskar Mitra,
Rene Lametsch
, Tolga Akcan,
Jorge Ruiz Carrascal
17
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Keyphrases
Protein Oxidation
100%
Oxidized Proteins
100%
Thermal Treatment
100%
Proteomics
50%
Cooked Meat Products
50%
Cooking Methods
50%
Meat Protein
50%
Nutritional Quality
50%
Consistent Patterns
50%
Oxidation Products
50%
Tryptophan Oxidation
50%
Semialdehyde
50%
Free Thiols
50%
Autoclave
50%
Sous Vide Cooking
50%
Oxidative Modification
50%
Carbonylation
50%
Thermal Processing
50%
Meat Products
50%
Heat Treatment
50%
Oxidative Damage
50%
Low Temperature Long Time
50%
Roasting
50%
Cooking Temperature
50%
Cooking Time
50%
Residue Level
50%
Food Science
Protein Oxidation
100%
Tryptophan
100%
Proteomics
100%
Nutritive Value
50%
Thermal Processing
50%
Low Temperature Long Time
50%
Cooking Time
50%
Meat Protein
50%
Cooked Meat Products
50%
Cooking Temperature
50%
Sous Vide Cooking
50%