Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences
DOI:
https://doi.org/10.3989/gya.1992.v43.i2.1181Keywords:
Amino acid (loss), Information (paper), Methionine oxidation, Nutritional effect, Toxicological consequencesAbstract
The nutritional and toxicological consequences of oxidizing lipid-protein interactions are reviewed in this part. Influence on protein quality and on the availability and metabolic transit of several amino acids as measured in animal assays are used to discuss the real importance of these reactions.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
