ShareMEASUREMENT OF OXIDATION-RELATED CHANGES IN PROTEINS OF FREEZE-DRIED MEATS.
Author(s) : NAKHOST Z., KAREL M.
Type of article: Article
Summary
A NEW METHODOLOGY FOR DETECTION OF LIPID OXIDATION IN FREEZE-DRIED MEATS, USING MYOGLOBIN, HAS BEEN DEVELOPED. IT IS SHOWED THAT THE THREE MYOGLOBIN-BASED OXIDATIVE INDICATORS CORRELATE WELL WITH EACH OTHER AND CAN BE USED TO DETECT EXTENT OF LIPID OXIDATION IN FREEZE-DRIED MEAT PRODUCTS.
Details
- Original title: MEASUREMENT OF OXIDATION-RELATED CHANGES IN PROTEINS OF FREEZE-DRIED MEATS.
- Record ID : 1985-1335
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 4; 1984.07-08; 1171-1173; 6 fig.; 11 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Oxidation; Freeze-drying; Measurement; Meat; Beef; Protein
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