Abstract:Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lipid and protein oxidations can occur in the digestive system, which is much more complex than in simple food systems. Under digestive conditions, food matrix and composition are the major factors affecting lipid and protein oxidations in the body. Lipid and protein oxidation … Show more
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