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Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) FOOD CHEMISTRY. 209. p.177-184
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Keywords
alpha-amino adipic semialdehyde, gamma-glutamic semialdehyde, 4-Hydroxyphenylalanine, Proteolysis during digestion, GAMMA-GLUTAMIC SEMIALDEHYDES, MUSCLE MYOFIBRILLAR PROTEINS, DNA ADDUCT FORMATION, LIPID-PEROXIDATION, TRINITROBENZENESULFONIC ACID, LONGISSIMUS-DORSI, RESISTANT STARCH, FROZEN STORAGE, CHILL STORAGE, MEAT SYSTEMS, Thiol oxidation, Carbonylation

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Citation

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Chicago
Rysman, Tine, Thomas Van Hecke, Christof Van Poucke, Stefaan De Smet, and Geert Van Royen. 2016. “Protein Oxidation and Proteolysis During Storage and in Vitro Digestion of Pork and Beef Patties.” Food Chemistry 209: 177–184.
APA
Rysman, T., Van Hecke, T., Van Poucke, C., De Smet, S., & Van Royen, G. (2016). Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. FOOD CHEMISTRY, 209, 177–184.
Vancouver
1.
Rysman T, Van Hecke T, Van Poucke C, De Smet S, Van Royen G. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. FOOD CHEMISTRY. 2016;209:177–84.
MLA
Rysman, Tine, Thomas Van Hecke, Christof Van Poucke, et al. “Protein Oxidation and Proteolysis During Storage and in Vitro Digestion of Pork and Beef Patties.” FOOD CHEMISTRY 209 (2016): 177–184. Print.
@article{7255053,
  author       = {Rysman, Tine and Van Hecke, Thomas and Van Poucke, Christof and De Smet, Stefaan and Van Royen, Geert},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {alpha-amino adipic semialdehyde,gamma-glutamic semialdehyde,4-Hydroxyphenylalanine,Proteolysis during digestion,GAMMA-GLUTAMIC SEMIALDEHYDES,MUSCLE MYOFIBRILLAR PROTEINS,DNA ADDUCT FORMATION,LIPID-PEROXIDATION,TRINITROBENZENESULFONIC ACID,LONGISSIMUS-DORSI,RESISTANT STARCH,FROZEN STORAGE,CHILL STORAGE,MEAT SYSTEMS,Thiol oxidation,Carbonylation},
  language     = {eng},
  pages        = {177--184},
  title        = {Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2016.04.027},
  volume       = {209},
  year         = {2016},
}

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