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.
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Published
1992-04-30
How to Cite
1.
Hidalgo FJ, Zamora R, Girón J. Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences. Grasas aceites [Internet]. 1992Apr.30 [cited 2024Apr.19];43(2):97-100. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1181
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Reviews
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Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
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