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<lom:catalog>DOI</lom:catalog>

  
<lom:entry>
  
<lom:langstring xml:lang="x-none">10.1016/j.foodchem.2024.142273</lom:langstring>

  
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<lom:title>
  
<lom:langstring xml:lang="en">Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation</lom:langstring>

  
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<lom:description>
  
<lom:langstring xml:lang="en">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.</lom:langstring>

  
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<lom:language>eng</lom:language>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Maillard Reaction</lom:langstring>

  
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<lom:langstring xml:lang="en">Oxidation-Reduction</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Cooking</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Soy Foods Analysis</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Proteins Chemistry</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Hot Temperature</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Lipids Chemistry</lom:langstring>

  
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<lom:keyword>
  
<lom:langstring xml:lang="en">Food Handling</lom:langstring>

  
</lom:keyword>

  
<lom:keyword>
  
<lom:langstring xml:lang="en">Tandem Mass Spectrometry</lom:langstring>

  
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<lom:datetime>2025-02-14T10:16:36.703Z</lom:datetime>

  
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<lom:vcard>BEGIN:VCARD
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N:Auñon-Lopez;Arturo;
FN:Arturo Auñon-Lopez
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<lom:vcard>BEGIN:VCARD
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N:Strauss;Matthias;
FN:Matthias Strauss
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<lom:vcard>BEGIN:VCARD
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N:Hinterreiter-Kern;Elena;
FN:Elena Hinterreiter-Kern
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<lom:vcard>BEGIN:VCARD
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N:Klein;Amelie;
FN:Amelie Klein
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<lom:vcard>BEGIN:VCARD
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N:Varga;Elisabeth;
FN:Elisabeth Varga
X-ORCID:https://orcid.org/0000-0001-6046-3259
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<lom:vcard>BEGIN:VCARD
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N:Pignitter;Marc;
FN:Marc Pignitter
END:VCARD</lom:vcard>

  
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