Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz,
Noman Walayat,
Ibrahim Khalifa
et al.
Abstract:Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact … Show more
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