Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 581-589

  Promeyrat, A ^a   Daudin, J D ^a   Gatellier, P ^a  

^a UR370 QuaPA   (France)

Author keywords

Aggregation; Heating; Protein oxidation; Protein thermal denaturation

Indexed keywords

AQUEOUS SUSPENSIONS; BASIC MODELS; CARBONYL FORMATION; COMPLEX MODEL; CONFORMATIONAL CHANGE; COOKED MEAT; MYOFIBRILLAR PROTEINS; NUTRITIONAL QUALITIES; PHYSICO-CHEMICAL CHANGES; PHYSIOLOGICAL CONCENTRATIONS; PROTEIN HYDROPHOBICITY; PROTEIN OXIDATION; RELATIVE CONTRIBUTION; SURFACE HYDROPHOBICITY; SYNERGISTIC EFFECT; THERMAL DENATURATIONS; THERMAL PROCESS; TIME-TEMPERATURE COMBINATION;

AGGLOMERATION; C (PROGRAMMING LANGUAGE); HEATING; HYDROPHOBICITY; MEATS; OXIDANTS; OXIDATION; PROTEINS;

PHYSIOLOGICAL MODELS;

CARBONYL DERIVATIVE; MUSCLE PROTEIN; OXIDIZING AGENT; THIOL;

ANIMAL EXPERIMENT; ARTICLE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; EXPERIMENTAL RABBIT; FEMALE; HEAT TREATMENT; HEATING; HYDROPHOBICITY; MEASUREMENT; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; RABBIT MEAT; TEMPERATURE; TIME;

ANIMALS; COOKING; FEMALE; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MEAT; MODELS, CHEMICAL; MUSCLE PROTEINS; OXIDANTS; OXIDATION-REDUCTION; RABBITS;

EID: 84870679261     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.084     Document Type: Article

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