Quantitation of Protein Cysteine–Phenol Adducts in Minced Beef Containing 4-Methyl Catechol-Reference-Cited by-同舟云学术

Quantitation of Protein Cysteine–Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

Published:2020-02-04 Issue:8 Volume:68 Page:2506-2515
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arsad Siti Suriani¹²,Zainudin Mohd Asraf Mohd¹³,De Gobba Cristian¹,Jongberg Sisse¹^ORCID,Larsen Flemming H.¹,Lametsch René¹,Andersen Mogens L.¹^ORCID,Lund Marianne N.¹²^ORCID

Affiliation:

1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C., 1958 Frederiksberg, Denmark

2. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark

3. Faculty of Engineering Technology, Universiti Malaysia Perlis, 02100 Kangar, Perlis Indera Kayangan, Malaysia

Funder

Det Frie Forskningsr?d

Universiti Malaysia Perlis

Malaysian Ministry of Education

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07752

Reference40 articles.

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

2. Protein oxidation in muscle foods: A review

3. Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models

4. Reactivity of Epicatechin in Aqueous Glycine and Glucose Maillard Reaction Models: Quenching of C2, C3, and C4 Sugar Fragments

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