Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates-Reference-Cited by-同舟云学术

Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates

Published:1998-02 Issue:2 Volume:77 Page:348-355
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ahn D.U.,Kim S.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/77/2/348/4465293/poultrysci77-0348.pdf

Reference28 articles.

1. The effect of metal chelators, enzyme systems, and hydroxyl radical scavengers on the lipid peroxidation of raw turkey meat;Ahn;Poultry Sci.,1993

2. The effect of free and bound iron on lipid peroxidation in turkey meat;Ahn;Poultry Sci.,1993

3. Three methods for determining nonheme iron in turkey meat;Ahn;J. Food Sci.,1993

4. Oxygen availability effects in prooxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;J. Food Sci.,1993

5. The effect of human serum transferrin and milk lactoferrin on hydroxyl radical formation from superoxide and hydrogen peroxide;Baldwin;J. Biol. Chem.,1984

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