Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks
Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef j...
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| Main Authors: | , , , , , , , , , , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/149185 |
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| Institution: | Nanyang Technological University |
| Language: | English |