Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork-Reference-Cited by-同舟云学术

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Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork

Published:2012-02 Issue:4 Volume:130 Page:832-840
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Becker Eleonora Miquel,Westermann Signe,Hansson Mats,Skibsted Leif H.

Funder

Danish Council for Independent Research Technology and Production

Danish Council for Independent Research – Natural Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite;Adamsen;Meat Science,2006

2. Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams;Becker;European Food Research and Technology,2011

3. Zinc-protoporphyrin IX promoting activity in pork muscle;Benedini;LWT – Food Science and Technology,2008

4. Kinetic-studies of human-liver ferrochelatase – Role of endogenous metals;Camadro;Journal of Biological Chemistry,1984

5. Kinetic-studies of ferrochelatase in yeast – zinc or iron as competing substrates;Camadro;Biochimica et Biophysica Acta,1982

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1. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams;Meat Science;2024-07

2. The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products;Food Bioscience;2024-04

3. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities;Food Chemistry;2023-12

4. UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing;Food Research International;2023-12

5. Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams;Food Research International;2023-12

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