{"@context":{"aiiso":"http:\/\/purl.org\/vocab\/aiiso\/schema#","arm":"https:\/\/ld4p.github.io\/arm\/core\/ontology\/0.1\/","bf":"http:\/\/id.loc.gov\/ontologies\/bibframe\/","bib":"https:\/\/bibliotek-o.org\/","bibo":"http:\/\/purl.org\/ontology\/bibo\/","cito":"http:\/\/purl.org\/spar\/cito\/","classSchemes":"http:\/\/id.loc.gov\/vocabulary\/classSchemes","dbo":"http:\/\/dbpedia.org\/ontology\/","dce":"http:\/\/purl.org\/dc\/elements\/1.1\/","dcmitype":"http:\/\/dublincore.org\/documents\/2000\/07\/11\/dcmi-type-vocabulary\/#","dcterms":"http:\/\/purl.org\/dc\/terms\/","ebucore":"http:\/\/www.ebu.ch\/metadata\/ontologies\/ebucore\/ebucore","edm":"http:\/\/www.europeana.eu\/schemas\/edm\/","foaf":"http:\/\/xmlns.com\/foaf\/spec\/#","frap":"http:\/\/purl.org\/cerif\/frapo","identifiers":"http:\/\/id.loc.gov\/vocabulary\/identifiers","ids":"http:\/\/id.loc.gov\/vocabulary\/identifiers\/","opaque":"http:\/\/opaquenamespace.org\/","pcdm":"http:\/\/pcdm.org\/models#","phaidra":"https:\/\/phaidra.org\/ontology\/","rdam":"http:\/\/rdaregistry.info\/Elements\/m\/","rdau":"http:\/\/rdaregistry.info\/Elements\/u\/","rdax":"http:\/\/rdaregistry.info\/Elements\/x\/","rdf":"http:\/\/www.w3.org\/1999\/02\/22-rdf-syntax-ns#","rdfs":"https:\/\/www.w3.org\/TR\/rdf-schema\/","relators":"http:\/\/id.loc.gov\/vocabulary\/relators","role":{"@context":{"aut":{"@container":"@list","@id":"http:\/\/id.loc.gov\/vocabulary\/relators\/aut"}}},"schema":"http:\/\/schema.org\/","skos":"http:\/\/www.w3.org\/2004\/02\/skos\/core#","skosxl":"http:\/\/www.w3.org\/2008\/05\/skos-xl"},"@id":"https:\/\/phaidra.vetmeduni.ac.at\/o:3862","bf:note":[{"@type":"bf:Summary","skos:prefLabel":[{"@language":"eng","@value":"The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan, three plant-based alternatives to meat products. Tofu showed higher content of protein-bound carbonyls (25.5 ± 5.4 nmol\/mg protein) indicating higher degree of protein oxidation, while seitan exhibited the lowest content of MRPs like N(6)-carboxymethyllysine, as revealed by LC-MS\/MS. Through determination of the peroxide value and thiobarbituric acid reactive substances as well as analysis of volatile oxidation compounds by GC-MS, an overall higher lipid oxidation level was found in tofu. Likewise, a mean 92.2 % depletion of naturally occurring antioxidant tocopherol, assessed by HPLC-DAD, was observed in tofu. Furthermore, acrylamide was detected in tofu at 196.0 ± 15.4 ?g\/kg after frying at 190 °C. This study, therefore, concluded that practices used in tempeh and seitan processing are promising strategies to limit oxidation and Maillard reactions in food."}]}],"bf:provisionActivity":[{"@type":"bf:Publication","bf:agent":[{"@type":"schema:Organization","schema:name":[{"@value":"Elsevier"}]}]}],"dce:rights":[{"@language":"eng","@value":"Copyright © 2024 The Authors"}],"dce:subject":[{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Maillard Reaction"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Oxidation-Reduction"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Cooking"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Soy Foods Analysis"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Proteins Chemistry"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Hot Temperature"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Lipids Chemistry"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Food Handling"}]},{"@type":"skos:Concept","skos:prefLabel":[{"@language":"eng","@value":"Tandem Mass Spectrometry"}]}],"dce:title":[{"@type":"bf:Title","bf:mainTitle":[{"@language":"eng","@value":"Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation"}]}],"dcterms:accessRights":[{"@type":"skos:Concept","skos:exactMatch":["https:\/\/pid.phaidra.org\/vocabulary\/QW5R-NG4J"],"skos:prefLabel":[{"@language":"eng","@value":"open access"}]}],"dcterms:issued":["2024"],"dcterms:language":["eng"],"dcterms:type":[{"@type":"skos:Concept","skos:exactMatch":["https:\/\/pid.phaidra.org\/vocabulary\/69ZZ-2KGX"],"skos:prefLabel":[{"@language":"eng","@value":"Text"},{"@language":"deu","@value":"Text"}]}],"ebucore:filename":["F_107420.pdf"],"ebucore:hasMimeType":["application\/pdf"],"edm:hasType":[{"@type":"skos:Concept","skos:exactMatch":["https:\/\/pid.phaidra.org\/vocabulary\/VKA6-9XTY"],"skos:prefLabel":[{"@language":"eng","@value":"journal article"},{"@language":"deu","@value":"Wissenschaftlicher Artikel"}]}],"edm:rights":["http:\/\/creativecommons.org\/licenses\/by\/4.0\/"],"oaire:version":[{"@type":"skos:Concept","skos:exactMatch":["https:\/\/pid.phaidra.org\/vocabulary\/PMR8-3C8D"],"skos:prefLabel":[{"@language":"eng","@value":"version of record (published version)"}]}],"rdam:P30004":[{"@type":"ids:doi","@value":"10.1016\/j.foodchem.2024.142273"}],"rdau:P60193":[{"@type":"schema:CreativeWork","bibo:volume":["467"],"dce:title":[{"@type":"bf:Title","bf:mainTitle":[{"@language":"eng","@value":"Food Chemistry"}]}],"dcterms:issued":["2025"],"ids:issn":["1873-7072"]}],"role:aut":[{"@type":"schema:Person","schema:familyName":[{"@value":"Auñon-Lopez"}],"schema:givenName":[{"@value":"Arturo"}]},{"@type":"schema:Person","schema:familyName":[{"@value":"Strauss"}],"schema:givenName":[{"@value":"Matthias"}]},{"@type":"schema:Person","schema:familyName":[{"@value":"Hinterreiter-Kern"}],"schema:givenName":[{"@value":"Elena"}]},{"@type":"schema:Person","schema:familyName":[{"@value":"Klein"}],"schema:givenName":[{"@value":"Amelie"}]},{"@type":"schema:Person","schema:affiliation":[{"@type":"schema:Organization","schema:name":[{"@value":"University of Veterinary Medicine Vienna"}],"skos:exactMatch":["https:\/\/ror.org\/01w6qp003"]}],"schema:familyName":[{"@value":"Varga"}],"schema:givenName":[{"@value":"Elisabeth"}],"skos:exactMatch":[{"@type":"ids:orcid","@value":"0000-0001-6046-3259"}]},{"@type":"schema:Person","schema:familyName":[{"@value":"Pignitter"}],"schema:givenName":[{"@value":"Marc"}]}],"schema:numberOfPages":["13"]}