protein carbonyl compounds
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork

Food Research International ◽

10.1016/j.foodres.2020.109585 ◽

2020 ◽

Vol 136 ◽

pp. 109585

Author(s):

Sophie Goethals ◽

Thomas Van Hecke ◽

Els Vossen ◽

Lynn Vanhaecke ◽

John Van Camp ◽

...

Keyword(s):

Lipid Oxidation ◽

Carbonyl Compounds ◽

Meat Products ◽

Protein Carbonyl ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

Luncheon Meat ◽

Protein Carbonyl Compounds

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Comparative toxicity studies on bromochloroacetate, dibromoacetate, and bromodichloroacetate in J774A.1 macrophages: Roles of superoxide anion and protein carbonyl compounds

Journal of Biochemical and Molecular Toxicology ◽

10.1002/jbt.22045 ◽

2018 ◽

Vol 32 (4) ◽

pp. e22045

Author(s):

Ezdihar A. Hassoun ◽

Xiaoqun Zeng

Keyword(s):

Carbonyl Compounds ◽

Superoxide Anion ◽

Protein Carbonyl ◽

Toxicity Studies ◽

Comparative Toxicity ◽

Protein Carbonyl Compounds

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