Skip to content

AI-Meat Lab | HZAU

Home
Research
People
Publications
Projects
News
Join Us

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Written by

in

Authors: Nantawat Tatiyaborworntham, Fatih Öz, Mark P. Richards, Haizhou Wu

Journal: Food Chemistry X

Published: 23 April 2022 · Vol. 14, 100317

Licence: CC BY

Article: Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

←Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model→

Comments

Leave a Reply Cancel reply

Comment

Name

Email

Website

Δ

More posts

Prof. Haizhou Wu Appointed Associate Dean of the College of Food Science and Technology at HZAU

2026-10-20
Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics

2026-07-25
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities

2026-06-16
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community

2026-06-04

AI-Meat Lab | HZAU

Huazhong Agricultural University

Blog
About
FAQs
Authors

Events
Shop
Patterns
Themes

Twenty Twenty-Five

Website Built with WordPress.com.

Comment
Subscribe Subscribed

AI-Meat Lab | HZAU

Have a WordPress.com account? Log in now.
AI-Meat Lab | HZAU
Copy shortlink View post in Reader
Manage subscriptions Sign up Log in
Report this content
Collapse this bar