Login / Signup

Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal.

Yanzi LiuPeixu CongBeijia LiYu SongYan-Jun LiuJie XuChanghu Xue
Published in: Journal of the science of food and agriculture (2018)
The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry.
Keyphrases
  • hydrogen peroxide
  • fatty acid
  • early onset
  • nitric oxide
  • electron transfer
  • type diabetes
  • metabolic syndrome
  • skeletal muscle
  • insulin resistance