Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken-Reference-Cited by-同舟云学术

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Published:2016-07-22 Issue:8 Volume:53 Page:3137-3146
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Silva Fábio A. P.,Ferreira Valquíria C. S.,Madruga Marta S.,Estévez Mario^ORCID

Funder

CNPq

CAPES

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2287-8.pdf

Reference42 articles.

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4. Brasil (1997) Ministério da Agricultura, Pecuária e Abastecimento. Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal. Brasília: Diário Oficial da União, seção 1

5. Chan JK, Gill TA, Paulson AT (1992) The dynamics of thermal denaturation of fish myosins. Food Res Int 25(2):117–123

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