Protein and lipid oxidation in Parma ham during production

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 38, 2012, Pages 9737-9745

  Koutina, Glykeria ^a   Jongberg, Sisse ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

lipid oxidation; Parma ham; protein oxidation; protein radicals

Indexed keywords

BICEPS FEMORIS; DRY MATTERS; GEL ELECTROPHORESIS; LAG PHASE; LIPID OXIDATION; MAXIMUM VALUES; PARMA HAM; PROTEIN CARBONYLS; PROTEIN OXIDATION; PROTEIN THIOLS; PROTEOLYTIC DEGRADATION; SEMIMEMBRANOSUS MUSCLES;

ELECTROPHORESIS; MEATS; OXIDATION;

PROTEINS;

MALONALDEHYDE; PEROXIDE; PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; LIPID METABOLISM; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; SKELETAL MUSCLE; SWINE;

ANIMALS; FOOD HANDLING; LIPID METABOLISM; MALONDIALDEHYDE; MEAT PRODUCTS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PEROXIDES; PROTEIN CARBONYLATION; PROTEINS; SULFHYDRYL COMPOUNDS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84866725912     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3026887     Document Type: Article

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