Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins (Englisch)
- Neue Suche nach: Soyer, A.
- Neue Suche nach: Hultin, H. O.
- Neue Suche nach: American Chemical Society
- Neue Suche nach: Soyer, A.
- Neue Suche nach: Hultin, H. O.
- Neue Suche nach: Xiong, Y. L.
- Neue Suche nach: Ho, C.-T.
- Neue Suche nach: Shahidi, F.
- Neue Suche nach: American Chemical Society
In:
Quality attributes of muscle foods
;
269-276
;
1999
-
ISBN:
- Aufsatz (Konferenz) / Print
-
Titel:Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins
-
Beteiligte:Soyer, A. ( Autor:in ) / Hultin, H. O. ( Autor:in ) / Xiong, Y. L. / Ho, C.-T. / Shahidi, F. / American Chemical Society
-
Kongress:Symposium, Quality attributes of muscle foods ; 1998 ; Dallas, TX
-
Erschienen in:Quality attributes of muscle foods ; 269-276
-
Verlag:
- Neue Suche nach: Kluwer Academic
-
Erscheinungsort:New York , London
-
Erscheinungsdatum:01.01.1999
-
Format / Umfang:8 pages
-
Anmerkungen:Based on those presented at the symposium. Held as part of the 1998 Spring meeting of the American Chemical Society
-
ISBN:
-
Medientyp:Aufsatz (Konferenz)
-
Format:Print
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
Quality Characteristics of Muscle Foods: An OverviewXiong, Y. L. / Ho, C.-T. / Shahidi, F. / American Chemical Society et al. | 1999
- 11
-
Animal Production Origins of Some Meat Color and Flavor AttributesYoung, O. A. / Braggins, T. J. / West, J. / Lane, G. A. / American Chemical Society et al. | 1999
- 31
-
Vitamin E: Effect on Meat Color and FlavorMelton, S. L. / American Chemical Society et al. | 1999
- 45
-
The High Energy Diet for Salmon: Effect of Fat on Muscle QualityAckman, R. G. / Gill, T. A. / Xu, X. L. / American Chemical Society et al. | 1999
- 61
-
Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Levels of ClaChoi, B.-D. / Kang, S.-J. / Ha, Y.-L. / Ackman, R. G. / American Chemical Society et al. | 1999
- 73
-
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere PackagingMcMillin, K. W. / Huang, N. Y. / Ho, C. P. / Smith, B. S. / American Chemical Society et al. | 1999
- 95
-
Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional IngredientsRhee, K. S. / American Chemical Society et al. | 1999
- 115
-
Current Status of Meat FlavorMelton, S. L. / American Chemical Society et al. | 1999
- 135
-
Flavor of Lamb and MuttonJamora, J. J. / Rhee, K. S. / American Chemical Society et al. | 1999
- 147
-
Effect of Castration and Slaughter Age on the Flavor of SheepmeatAmes, J. M. / Sutherland, M. M. / American Chemical Society et al. | 1999
- 159
-
Role of Selected Precursors in Meat Flavor FormationFarmer, L. J. / Hagan, T. D. J. / Paraskevas, O. / American Chemical Society et al. | 1999
- 173
-
Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma CompoundsTai, C.-Y. / Yang, J. / Ho, C.-T. / American Chemical Society et al. | 1999
- 191
-
Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free CuringPegg, R. B. / Shahidi, F. / American Chemical Society et al. | 1999
- 211
-
Effect of Cooking on Consumers Perceptions of Mackerel (Scomber scombrus) of Poor QualityAlasalvar, C. / Quantick, P. C. / Grigor, J. M. / American Chemical Society et al. | 1999
- 219
-
Muscle Extracellular Matrix: Role in Growth, Development, and Meat TendernessMcCormick, R. J. / Phillips, A. L. / American Chemical Society et al. | 1999
- 229
-
Postmortem Mechanisms of Meat Tenderization: The Roles of the Structural Proteins and the Calpain SystemHuff-Lonergan, E. / Lonergan, S. M. / American Chemical Society et al. | 1999
- 253
-
Controlling Endogenous Enzyme Activity in SeafoodSequeira-Munoz, A. / Ashie, I. N. A. / Simpson, B. K. / American Chemical Society et al. | 1999
- 269
-
Oxidation of Fish Sarcoplasmic Reticular Lipids and ProteinsSoyer, A. / Hultin, H. O. / American Chemical Society et al. | 1999
- 277
-
Association of Malonaldehyde with Rabbit Myosin Subfragment 1King, A. J. / Li, S. J. / American Chemical Society et al. | 1999
- 287
-
Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-point Temperature Determination of Cooked MeatsHsieh, Y.-H. P. / Chen, F. C. / Djurdjevic, N. / American Chemical Society et al. | 1999
- 309
-
The Role of Proteins in Water-Holding Capacity of Meatvan Laack, R. L. J. M. / American Chemical Society et al. | 1999
- 319
-
Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril ArchitectureXiong, Y. L. / American Chemical Society et al. | 1999
- 335
-
Water Immobilization in Low-Fat Meat BattersShand, P. J. / American Chemical Society et al. | 1999
- 353
-
Advances in Determining Meat Emulsion StabilityBarbut, S. / American Chemical Society et al. | 1999
- 365
-
Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals, and FishLefevre, F. / Culioli, J. / Joandel-Monier, S. / Ouali, A. / American Chemical Society et al. | 1999
- 393
-
Effect of Cathepsins B, L, L-Like and Calpain on the Protein Degradation of SurimiJiang, S.-T. / Chen, G.-H. / American Chemical Society et al. | 1999
- 407
-
The Role of Endogenous Proteases in Gel-Weakening of Beef Heart SurimiWang, B. / Xiong, Y. L. / American Chemical Society et al. | 1999
- 421
-
Gelation Properties of Fish Proteins under Ohmic HeatingPark, J. W. / Yongsawatdigul, J. / American Chemical Society et al. | 1999