The Effects of Dietary Supplementation and Product Formulation on the Oxidative Stability of Lipids and Proteins in Meat and Meat Products

Zaazaa, Ahmed (2017) The Effects of Dietary Supplementation and Product Formulation on the Oxidative Stability of Lipids and Proteins in Meat and Meat Products, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Scienze e tecnologie agrarie, ambientali e alimentari, 29 Ciclo. DOI 10.6092/unibo/amsdottorato/8195.
Documenti full-text disponibili:
[img]
Anteprima
Documento PDF (English) - Richiede un lettore di PDF come Xpdf o Adobe Acrobat Reader
Disponibile con Licenza: Salvo eventuali più ampie autorizzazioni dell'autore, la tesi può essere liberamente consultata e può essere effettuato il salvataggio e la stampa di una copia per fini strettamente personali di studio, di ricerca e di insegnamento, con espresso divieto di qualunque utilizzo direttamente o indirettamente commerciale. Ogni altro diritto sul materiale è riservato.
Download (1MB) | Anteprima

Abstract

Meat and processed meats are largely consumed in the western world, but lately there has been a great concern about their possible negative impacts on human health. Consequently, there is growing interest among food scientists to better understand the diverse chemical and microbial modifications that take place during processing and storage and that can compromise the nutritional characteristics and safety of such products. In the past decades, attention has been addressed towards the study of lipid oxidation and microbial deterioration in meat and meat products, whereas the occurrence and impact of protein oxidation has been disregarded. Since protein oxidation can take place in living tissues, scientists are currently interested in highlighting its influence on meat quality and human nutrition. Recent studies have contributed to solid scientific knowledge regarding basic protein oxidation mechanisms, and in several methodologies to assess such degradation process in food. In accordance with this vision, the general objective of this PhD thesis was to study the effects of dietary supplementation, product formulation and storage conditions on the oxidative stability of lipids and proteins in meat and meat products, with the final aim to better understand the trends of these oxidative processes in such products in order to identity strategies to improve their overall quality.

Abstract
Tipologia del documento
Tesi di dottorato
Autore
Zaazaa, Ahmed
Supervisore
Dottorato di ricerca
Ciclo
29
Coordinatore
Settore disciplinare
Settore concorsuale
Parole chiave
Meat; meat products; lipid oxidation; protein oxidation; dietary supplementation; product formulation; storage
URN:NBN
DOI
10.6092/unibo/amsdottorato/8195
Data di discussione
26 Maggio 2017
URI

Altri metadati

Statistica sui download

Gestione del documento: Visualizza la tesi

^