The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish

HIGHLIGHTS

• who: Thomas Van Hecke and Stefaan De Smet from the Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic have published the article: The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish, in the Journal: Foods 2021, 2832 of /2021/
• what: In this study it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh chicken breast beef) and fish (mackerel cod).
• future: For . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.