CORDIS Project
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This project investigates the oxidation of food proteins, particularly in meat products, to understand how processing and storage affect their quality. It aims to develop advanced methods for assessing protein oxidation and explore the use of natural antioxidants to improve nutritional and technological aspects in the…
The oxidation of food lipids has been profusely studied for decades whereas oxidized proteins have remained in the background.
Nowadays, protein oxidation is a hot topic of increasing interest amongst food researchers because of the relevant and scientifically sound results derived from recent studies, including a previous EU-project (EIF Marie Curie;
Pox-MUSCLE).
Our studies in model systems contributed to understand the susceptibility of food proteins, and particularly, myofibrillar proteins t…
UNIVERSIDAD DE EXTREMADURA
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