Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams

European Food Research and Technology

Volumn 232, Issue 2, 2011, Pages 343-349

  Becker, Eleonora Miquel ^a   Cardoso, Daniel R ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dry cured ham; Hemin; Laser flash photolysis; Photooxidation; Zinc protoporphyrin

Indexed keywords

ASCORBIC ACIDS; DEHYDROASCORBIC ACID; DIFFUSION CONTROLLED REACTIONS; DRY-CURED HAM; EXCITED SINGLET STATE; GLUTATHIONES; HEMIN; INTERSYSTEM CROSSING; LASER FLASH PHOTOLYSIS; METALLOPORPHYRINS; PHOTOSENSITIZED OXIDATION; POLYPHENOLS; QUENCHING RATE CONSTANT; RED PIGMENTS; SECOND ORDER KINETICS; TRANSIENT ABSORPTION SPECTROSCOPIES; VISIBLE LIGHT; ZINC PROTOPORPHYRIN;

ABSORPTION; COMPLEXATION; CURING; DIMETHYL SULFOXIDE; DRYING; EXCITED STATES; FATTY ACIDS; KETONES; MEATS; ORGANIC ACIDS; ORGANIC SOLVENTS; PHENOLS; PHOTOEXCITATION; PHOTOLYSIS; PHOTOOXIDATION; PHOTOSENSITIZERS; PORPHYRINS; QUENCHING; RATE CONSTANTS; ZINC;

ABSORPTION SPECTROSCOPY;

EID: 78751649067     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1392-6     Document Type: Article

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