Oil Crop Science,
Journal Year:
2023,
Volume and Issue:
8(1), P. 35 - 44
Published: March 1, 2023
Food
provides
abundant
nutrients
for
human
beings,
but
also
has
sensory
functions
and
physiological
regulation.
Lipids
are
the
main
components
of
food
as
well
important
structural
functional
cells.
Nevertheless,
lipids
easily
oxidized
by
different
ways,
such
thermal
oxidation
air
oxidation.
Lipid
adverse
effects
on
quality
health.
Therefore,
efforts
should
be
made
to
reduce
lipid
improve
its
stability.
This
review
focuses
knowledge
about
oxidation,
including
concept
pathways
mechanisms
factors
affecting
strategies
stability
recent
research
progress
in
science
nutritional
Molecules,
Journal Year:
2022,
Volume and Issue:
27(15), P. 5014 - 5014
Published: Aug. 6, 2022
Lipids
in
food
are
a
source
of
essential
fatty
acids
and
also
play
crucial
role
flavor
off-flavor
development.
contribute
to
generation
due
their
degradation
volatile
compounds
during
processing,
heating/cooking,
storage
and/or
interactions
with
other
constituents
developed
from
the
Maillard
reaction
Strecker
degradation,
among
others.
The
lipids
mainly
occurs
via
autoxidation,
photooxidation,
enzymatic
oxidation,
which
produce
myriad
compounds.
oxidation
unsaturated
generates
hydroperoxides
that
then
further
break
down
odor-active
secondary
lipid
products
including
aldehydes,
alcohols,
ketones.
In
this
contribution,
summary
most
relevant
recent
findings
on
production
reactions
interaction
has
been
compiled
discussed.
particular,
effects
processing
such
as
cooking,
drying,
fermentation
well
lipid-based
foods
briefly
Antioxidants,
Journal Year:
2021,
Volume and Issue:
11(1), P. 60 - 60
Published: Dec. 28, 2021
Muscle
foods
and
their
products
are
a
fundamental
part
of
the
human
diet.
The
high
protein
content
found
in
muscle
foods,
as
well
essential
amino
acids,
provides
an
appropriate
composition
to
complete
nutritional
requirements
humans.
However,
due
special
composition,
they
susceptible
oxidative
degradation.
In
this
sense,
proteins
highly
reactions.
contrast
lipid
oxidation,
which
has
been
studied
depth
for
decades,
oxidation
investigated
much
less.
Moreover,
these
reactions
have
important
influence
on
quality
from
physico-chemical,
techno-functional,
perspectives.
regard,
loss
nutrients,
impairment
texture,
water-holding
capacity,
color
flavor,
formation
toxic
substances
some
direct
consequences
oxidation.
results
consumer
rejection
substantial
levels
economic
losses,
thus
control
processes
is
vital
importance
food
industry.
Nonetheless,
complexity
involved
many
different
factors
that
make
mechanisms
difficult
fully
understand.
Therefore,
present
manuscript
reviews
most
reactions,
main
currently
available
analytical
methods
quantify
compounds
derived
Finally,
effects
both
physico-chemical
points
view,
also
discussed.
Antioxidants,
Journal Year:
2021,
Volume and Issue:
10(10), P. 1587 - 1587
Published: Oct. 9, 2021
Lipid
oxidation
is
the
most
crucial
quality
parameter
in
foods.
Many
methods
were
developed
to
determine
level
of
and
antioxidant
activity.
This
review
compares
used
lipid
capacity
are
based
on
direct
or
indirect
measurement
produced
primary
secondary
substances.
Peroxide
values
conjugated
diene
oxidative
products
commonly
for
plant
oils
high-fat
products.
2-Thiobarbituric
acid-reactive
substances
chromatographic
suitable
meat
meat-based
The
fluorometric
sensory
analyses
methods.
additives
determined
indirectly
using
mentioned
above
directly
free-radical
scavenging
activity
compounds.
Each
use
different
approaches,
one
method
cannot
be
all
Therefore,
selecting
proper
specific
foods
essential
accurately
evaluating
capacity.
Journal of Agricultural and Food Chemistry,
Journal Year:
2020,
Volume and Issue:
68(22), P. 6021 - 6039
Published: May 6, 2020
The
control
of
meat
quality
traits
constitutes
an
important
target
for
any
farm
animal
production,
including
cattle.
Therefore,
better
understanding
the
biochemical
properties
that
drive
muscle
development
and
final
outcomes
one
main
challenging
topics
production
science.
Accordingly,
this
review
has
focused
on
skeletal
fibers
in
cattle
their
relationships
with
beef
qualities.
It
aimed
to
describe
chemical
structural
as
well
a
comprehensive
contractile
metabolic
characteristics
during
life
animal.
existing
methods
classification
were
reviewed,
compared,
discussed.
Then,
different
stages
myogenesis
defined.
factors
regulating
fetal
postnatal
growth
plasticity
evidenced,
especially
role
myostatin
factor
impact
nutritional
factors.
This
highlights
knowledge
about
is
paramount
how
throughout
management
eating
qualities
beef.
associations
between
bovine
such
tenderness,
pH
decline,
color
further
presented.
