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Food Reviews International Volume 34, 2018 - Issue 3
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Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review

Parminder SinghDepartment of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, IndiaCorrespondence[email protected]
,
Tarun pal SinghDivision of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, India
&
Neeraj GandhiDepartment of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
Pages 226-247 | Published online: 23 Dec 2016

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Jinjin Huang, Min Zhang, Arun S. Mujumdar & Yamei Ma. (2023) Technological innovations enhance postharvest fresh food resilience from a supply chain perspective. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Andréia Monique Lermen, Naiara Jacinta Clerici, Dienefer Borchartt Maciel & Daniel Joner Daroit. (2023) Characterization and application of a crude bacterial protease to produce antioxidant hydrolysates from whey protein. Preparative Biochemistry & Biotechnology 53:1, pages 12-21.
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Liqing Qiu, Min Zhang, Bhesh Bhandari & Chaohui Yang. (2022) Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition 62:6, pages 1521-1535.
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Articles from other publishers (10)

Parminder Singh, Roberto Hernandez‐Rauda & Oscar Peña‐Rodas. (2023) Preventative and therapeutic potential of animal milk components against COVID‐19: A comprehensive review. Food Science & Nutrition 11:6, pages 2547-2579.
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Guadalupe López-García, Octavio Dublan-García, Daniel Arizmendi-Cotero & Leobardo Manuel Gómez Oliván. (2022) Antioxidant and Antimicrobial Peptides Derived from Food Proteins. Molecules 27:4, pages 1343.
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Andrey Lisitsyn, Anastasia Semenova, Viktoria Nasonova, Ekaterina Polishchuk, Natalia Revutskaya, Ivan Kozyrev & Elena Kotenkova. (2021) Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers 13:10, pages 1592.
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Alam ZebAlam Zeb. 2021. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis 385 411 .
Joanna Tkaczewska. (2020) Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends in Food Science & Technology 106, pages 298-311.
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Alam Zeb. (2020) Concept, mechanism, and applications of phenolic antioxidants in foods. Journal of Food Biochemistry 44:9.
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Mingfei Pan, Kaixin Liu, Jingying Yang, Shengmiao Liu, Shan Wang & Shuo Wang. (2020) Advances on Food-Derived Peptidic Antioxidants—A Review. Antioxidants 9:9, pages 799.
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Arun K. Das, Pramod Kumar Nanda, Pratap Madane, Subhasish Biswas, Annada Das, Wangang Zhang & Jose M. Lorenzo. (2020) A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology 99, pages 323-336.
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Ilze Verpakovska, Dārta Zelma Skrastiņa, Inese Mieriņa & Mara Jure. (2019) 4-Substituted Coumarin Antioxidants. Key Engineering Materials 800, pages 30-35.
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Jorge A. Aguirre-Joya, Lorenzo Pastrana-Castro, Diana Nieto-Oropeza, Janeth Ventura-Sobrevilla, Romeo Rojas-Molina & Cristobal N. Aguilar. (2018) The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film. Heliyon 4:12, pages e00942.
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