Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisal-Reference-Cited by-同舟云学术

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Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisal

Published:1980-04 Issue:2 Volume:4 Page:79-88
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Obanu Z.A.,Ledward D.A.,Lawrie R.A.

Publisher

Elsevier BV

Subject

Food Science

Reference94 articles.

1. The reaction of an autoxidized lipid with proteins

2. Hydroperoxide decomposition in relation to the initiation of radical chain reactions

3. Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours

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1. Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage;Journal of Agricultural and Food Chemistry;2014-06-30

2. Protein-lipid interactions in food systems: a review;International Journal of Food Sciences and Nutrition;2002-01

3. Intermediate-Moisture Meat and Dehydrated Meat;Meat Science and Applications;2001-07-27

4. Use of starch for water binding in restructured beef products;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995

5. Effect of lipid oxidation on the functional and nutritional properties of washed chicken myofibrils stored at different water activities;Journal of Agricultural and Food Chemistry;1990-06

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