Evaluation of protein aggregation in cooked meat

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 412-417

  Promeyrat, A ^a   Gatellier, P ^a   Lebret, B ^b,c   Kajak Siemaszko, K ^d   Aubry, L ^a   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

^b CEMAGREF   (France)

^c AGROCAMPUS OUEST   (France)

^d WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cooked meat; Laser granulometry; Protein aggregation; Protein oxidation

Indexed keywords

ANIMAL EXPERIMENT; ARTICLE; COOKED FOOD; COOKING; EXPERIMENTAL PIG; HYDROPHOBICITY; MALE; MEAT; NONHUMAN; PARTICLE SIZE; PROTEIN AGGREGATION;

SUIDAE;

EID: 76749154955     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.057     Document Type: Article

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