Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet-Reference-Cited by-同舟云学术

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Published:2006-04 Issue:4 Volume:72 Page:647-655
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ventanas Sonia,Estevez Mario,Tejeda Juan Florencio,Ruiz Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salts contents and processing conditions;Andres;Food Chemistry,2004

2. AOAC, Association of Official Analytical Chemists (1990). In S.Williams, V. A. Arlington (Eds.), Official methods of analysis. Association of Official Analytical Chemists.

3. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Science,2002

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Microsomal lipid peroxidation;Buege,1978

Cited by 111 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid;Journal of Food Science;2023-12-26

2. Effect of storage temperature and high-pressure processing on the preservation of sliced Duroc vacuum-packed dry-cured ham;Food Packaging and Shelf Life;2023-12

3. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

4. High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature;Food Science & Nutrition;2023-06-16

5. Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends;Food Control;2023-06