Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems-Reference-Cited by-同舟云学术

Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems

Published:2015-02-26 Issue:9 Volume:63 Page:2550-2556
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vossen Els¹,De Smet Stefaan¹

Affiliation:

1. Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505775u

Reference32 articles.

1. Protein oxidation in muscle foods: A review

2. Protein Oxidation: Basic Principles and Implications for Meat Quality

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

4. Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

5. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

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