A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products

Food Analytical Methods

Volumn 5, Issue 3, 2012, Pages 464-470

  Mazorra Manzano, Miguel Angel ^a   Torres Llanez, María J ^a   González Córdova, Aarón F ^a   Vallejo Cordoba, Belinda ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Authenticity; Capillary electrophoresis; Collagen; Hydroxyproline; Meat by products; Meat products

Indexed keywords

ACID HYDROLYSIS; AUTHENTICITY; COLLAGEN CONTENT; CONNECTIVE TISSUES; DERIVATIZATIONS; FLUORESCAMINES; G PROTEIN; GOOD CORRELATIONS; HYDROXYPROLINE; HYDROXYPROLINE CONTENT; INTERNATIONAL REGULATIONS; MEAT PRODUCTS; MIGRATION TIME; PEAK AREA; PROCESSED MEAT; PROTEIN SOURCES; REGULATORY AGENCIES; TETRABORATE; WATER BINDING;

AMINO ACIDS; CAPILLARY ELECTROPHORESIS; MEATS; MUSCULOSKELETAL SYSTEM; REGULATORY COMPLIANCE;

COLLAGEN;

EID: 84860446153     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9271-8     Document Type: Article

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