Does oxidation affect the water functionality of myofibrillar proteins?
- Author
- BERTRAM, Hanne Christine1 ; KRISTENSEN, Mette2 ; ØSTDAL, Henrik3 ; BARON, Caroline P4 ; YOUNG, Jette F1 ; ANDERSEN, Henrik Jørgen5
[1] Research Center Foulum, Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, P.O. Box 50, 8830 Tjele, Denmark
[2] Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg, Denmark
[3] Cereal Food, Novozymes A/S, Krogshøjvej 36, 2880 Bagsvaerd, Denmark
[4] Department of Seafood Research, Danish Institute for Fisheries Research, DTU, Building 2 21, 2800 Kgs. Lyngby, Denmark
[5] Corporate R&D, Arla Foods amba, Skanderborgvej 277, 8260 Viby, Denmark - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 6, pp 2342-2348, 7 p ; ref : 46 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- NMR T2 relaxation cross-linking di-tyrosine meat pork water mobility water-holding capacity
- Keyword (fr)
- Capacité rétention eau Eau Mobilité Oxydation Protéine Relaxation Tyrosine Viande porc Aminoacide Produit carné
- Keyword (en)
- Water holding capacity Water Mobility Oxidation Protein Relaxation Tyrosine Pork Aminoacid Meat product
- Keyword (es)
- Capacidad retención agua Agua Movilidad Oxidación Proteína Relajación Tirosina Carne cerdo Aminoácido Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18657468
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf0625353 
https://dx.doi.org/10.1021/jf0625353
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