Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature
Author:
Affiliation:
1. Department of Animal Production and Food Science, Food Technology, University of Extremadura, 10003 Cáceres, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf305451p
Reference39 articles.
1. Protein Oxidation in Aging, Disease, and Oxidative Stress
2. Protein oxidation in muscle foods: A review
3. Oxidation of Porcine Myosin by Hypervalent Myoglobin: The Role of Thiol Groups
4. Tryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extracts
5. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
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