Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1239-1246

  Park, Donkeun ^a   Xiong, Youling L ^a   Alderton, Amy L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Hydroxyl radicals; Meat; Myosin ATPase; Protein oxidation

Indexed keywords

ADENOSINE TRIPHOSPHATASE (POTASSIUM); FERRIC CHLORIDE; FERRIC ION; FERROUS CHLORIDE; HYDROGEN PEROXIDE; HYDROXYL RADICAL; MUSCLE PROTEIN; SODIUM CHLORIDE;

ARTICLE; DOSE RESPONSE; ENZYME ACTIVITY; NONHUMAN; PROTEIN CONTENT; PROTEIN ISOLATION;

SUIDAE;

EID: 33748768421     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.028     Document Type: Article

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