Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3541-3548

  Ganha, Rui ^a   Morcuende, David ^b   Estévez, Mario ^b  

^a POLYTECHNIC INSTITUTE OF LEIRIA   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antioxidant action; Burger patties; Fruit extracts; Phenolic compounds; Protein carbonyls; Protein oxidation; Tryptophan fluorescence

Indexed keywords

ALDEHYDE; FOOD ADDITIVE; TRYPTOPHAN;

ANIMAL; ARTICLE; CHEMISTRY; ERICACEAE; FRUIT; MEAT; OXIDATION REDUCTION REACTION; SWINE;

ALDEHYDES; ANIMALS; ERICACEAE; FOOD ADDITIVES; FRUIT; MEAT PRODUCTS; OXIDATION-REDUCTION; SWINE; TRYPTOPHAN;

ARBUTUS; ARBUTUS UNEDO; CANIS FAMILIARIS; CRATAEGUS; CRATAEGUS MONOGYNA; ROSA CANINA; ROSA DUMALIS; RUBUS; RUBUS ULMIFOLIUS; SUS;

EID: 77949824878     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903356m     Document Type: Article

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