Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 24, 2002, Pages 7164-7168

  Carlsen, Charlotte U ^a   Kröger Ohlsen, Maiken ^a   Nissen Lund, Marianne ^a   Lund Nielsen, Tina ^a   Roønn, Birgitte ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antioxidant; Carnosine; Ferrylmyoglobin; Meat

Indexed keywords

ANTIOXIDANT; CARNOSINE; FERRYLMYOGLOBIN; HYDRAZINE; HYDRAZINE DERIVATIVE; METMYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CONTROLLED STUDY; COOKING; DRUG CONTAMINATION; HEAT; MASSETER MUSCLE; MEAT; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; PH; REACTION ANALYSIS; REDUCTION; SWINE;

ANIMALS; ANTIOXIDANTS; CARNOSINE; DRUG CONTAMINATION; HEAT; HYDRAZINES; HYDROGEN-ION CONCENTRATION; MEAT; METMYOGLOBIN; OXIDATION-REDUCTION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ANIMALIA; SUS SCROFA;

EID: 0037145895     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020671b     Document Type: Article

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