Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation-Reference-Cited by-同舟云学术

Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation

Published:2005-01-13 Issue:3 Volume:53 Page:767-775
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Rong¹,Richards Mark P.¹,Undeland Ingrid¹

Affiliation:

1. Muscle Biology and Meat Science Laboratory, University of Wisconsin-Madison, 1805 Linden Dr. West, Madison, Wisconsin 53706-1284, and Department of Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Goteborg, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049515q

Reference39 articles.

1. Oxidative processes in meat and meat products: Quality implications

2. Catalysts of lipid oxidation in meat products

3. Formation of hydroxyl radicals from hydrogen peroxide in the presence of iron. Is haemoglobin a biological Fenton reagent?

4. UNSATURATED LIPIDE OXIDATION CATALYZED BY HEMATIN COMPOUNDS

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