Trimethylamine N-Oxide in Aquatic Foods.

TMAO aquatic foods flavor health preservation processing

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
17 Jun 2024
Historique:
medline: 17 6 2024
pubmed: 17 6 2024
entrez: 17 6 2024
Statut: aheadofprint

Résumé

Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms

Identifiants

DOI: 10.1021/acs.jafc.4c01974 PMID: 38885200
pubmed: 38885200
doi: 10.1021/acs.jafc.4c01974
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Auteurs

Xiaoyue Li (X)

SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

Chengcheng Wang (C)

SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

Teruyoshi Yanagita (T)

Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan.

Changhu Xue (C)

SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
ORCID: 0000-0002-6976-2906

Tiantian Zhang (T)

SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
ORCID: 0000-0001-7127-8593

Yuming Wang (Y)

SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Sanya Institute of Oceanography, Ocean University of China, Sanya 572024, China.
ORCID: 0000-0001-7315-9934

Classifications MeSH