CATALYSIS OF LIPID OXIDATION - STUDY OF MULLET (MUGIL-CEPHALUS) DARK FLESH AND EMULSION MODEL SYSTEM

被引：35

作者：

FISCHER, J ^{[1
]}

DENG, JC ^{[1
]}

机构：

[1] UNIV FLORIDA,IFAS,DEPT FOOD SCI,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12559.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：610 / 614

页数：5

共 19 条

[1]

Bauernfeind J C, 1970, Adv Food Res, V18, P219, DOI 10.1016/S0065-2628(08)60371-7

[2] INTERACTION OF MYOGLOBIN WITH MITOCHONDRIAL STRUCTURAL PROTEIN [J].

EDWARDS, DL ;

CRIDDLE, RS .

BIOCHEMISTRY, 1966, 5 (02) :588-&

[3] EFFECT OF HEME COMPOUNDS ON LIPID OXIDATION [J].

HIRANO, Y ;

OLCOTT, HS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (10) :523-&

[4] ACCELERATION AND INHIBITION OF LIPID OXIDATION BY HEME COMPOUNDS [J].

KENDRICK, J ;

WATTS, BM .

LIPIDS, 1969, 4 (06) :454-&

[5] MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT [J].

LEE, YB ;

HARGUS, GL ;

KIRKPATRICK, JA ;

BERNER, DL ;

FORSYTHE, RH .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :964-967

[6]

LIU H-P, 1970, Journal of Food Science, V35, P593, DOI 10.1111/j.1365-2621.1970.tb04818.x

[7]

LIU H-P, 1970, Journal of Food Science, V35, P590

[8]

LIU H-P, 1970, Journal of Food Science, V35, P596, DOI 10.1111/j.1365-2621.1970.tb04819.x

[9] METMYOGLOBIN AND NONHEME IRON AS PRO-OXIDANTS IN COOKED MEAT [J].

LOVE, JD ;

PEARSON, AM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) :1032-1034

[10]

LOVE RM, 1970, CHEMICAL BIOLOGY FIS

← 1 2 →