Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin-Reference-Cited by-同舟云学术

Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin

Published:2010-03-02 Issue:7 Volume:58 Page:4448-4455
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Estévez Mario¹,Heinonen Marina¹

Affiliation:

1. Department of Food and Environmental Sciences, Food Chemistry, University of Helsinki, Helsinki 00014, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903757h

Reference33 articles.

1. Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

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

3. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits

4. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

5. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

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