Protein carbonyls in meat systems: A review

Meat Science

Volumn 89, Issue 3, 2011, Pages 259-279

  Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Aminoadipic semialdehyde; Glutamic semialdehyde; DNPH; Meat quality; Metal catalyzed oxidation; Protein oxidation

Indexed keywords

ACTIVE COMPOUNDS; DINITROPHENYLHYDRAZINE; DNPH; EMERGING TOPICS; MEAT QUALITY; METAL-CATALYZED OXIDATIONS; MYOFIBRILLAR PROTEINS; NUTRITIONAL VALUE; POTENTIAL IMPACTS; PROTEIN CARBONYLATION; PROTEIN CARBONYLS; PROTEIN OXIDATION; RESEARCH TOPICS; SIDE-CHAINS; WATER HOLDING CAPACITY;

AMINO ACIDS; CARBONYLATION; CHEMICAL COMPOUNDS; CHEMICAL MODIFICATION; COLD STORAGE; INVESTMENTS; MEATS; OXIDATION; RESEARCH;

PROTEINS;

AMINO ACID; MUSCLE PROTEIN;

MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; PROTEIN DENATURATION; REVIEW; STANDARD;

AMINO ACIDS; MEAT; MUSCLE PROTEINS; OXIDATION-REDUCTION; PROTEIN CARBONYLATION; PROTEIN DENATURATION;

EID: 80955178318     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.025     Document Type: Review

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