Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

Author:

Jongberg Sisse,Lund Marianne N.,Skibsted Leif H.

Publisher

Springer New York

Reference98 articles.

1. Akagawa M, Sasaki D, Kurota Y, Suyama K (2005) Formation of alpha-aminoadipic and gamma-glutamic semialdehydes in proteins by the Maillard reaction. In: Baynes J, Monnier V, Ames J, Thorpe S (eds) Maillard reaction: chemistry at the interface of nutrition, age and disease. New York Academy of Science, New York, NY, pp 129–134

2. Andersen ML, Lauridsen RK, Skibsted LH (2003) Optimising the use of phenolic compounds in foods. In: Johnson I, Williamson G (eds) Phytochemical functional foods, 1st edn. Woodhead Publishing Limited, Cambridge, pp 315–346

3. Asensio MA, Ordonez JA, Sanz B (1988) Effect of carbon-dioxide and oxygen enriched atmospheres on the shelf-life of refrigerated pork packed in plastic bags. J Food Prot 51:356–360

4. Bertelsen G, Skibsted LH (1987) Photooxidation of oxymyoglobin - wavelength dependence of quantum yields in relation to light discoloration of meat. Meat Sci 19:243–251

5. Bhoite-Solomon V, Kessler-Icekson G, Shaklai N (1992) Peroxidative crosslinking of myosins. Biochem Int 26:181–189

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