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There are 2571 results for: content related to: Effects of Pyruvate on Lipid Oxidation and Ground Beef Color

  1. The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 6, April 2011, Pages: 1103–1110, Yaowapa Thiansilakul, Soottawat Benjakul and Mark P. Richards

    Version of Record online : 15 FEB 2011, DOI: 10.1002/jsfa.4290

  2. OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY

    Journal of Muscle Foods

    Volume 12, Issue 1, February 2001, Pages: 19–35, M.N. O'GRADY, F.J. MONAHAN and M.T. MOONEY

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.2001.tb00296.x

  3. FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

    Journal of Food Quality

    Volume 6, Issue 3, March 1984, Pages: 211–237, S. C. SEIDEMAN, H. R. CROSS, G. C. SMITH and P. R. DURLAND

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1984.tb00826.x

  4. Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies

    Journal of Food Science

    Volume 66, Issue 3, April 2001, Pages: 386–392, M.N. O'Grady, F.J Monahan and N.P. Brunton

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb16115.x

  5. You have free access to this content
    The reaction of ascorbic acid with different heme iron redox states of myoglobin

    FEBS Letters

    Volume 332, Issue 3, October 18, 1993, Pages: 287–290, Cecilia Giulivi and Enrique Cadenas

    Version of Record online : 14 NOV 2001, DOI: 10.1016/0014-5793(93)80651-A

  6. STRUCTURAL CHANGES BETWEEN BEEF OXY- AND METMYOGLOBIN AS REVEALED BY MONOCLONAL ANTIBODIES

    Journal of Food Biochemistry

    Volume 19, Issue 6, December 1995, Pages: 415–427, A. LEVIEUX and D. LEVIEUX

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1995.tb00545.x

  7. Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes

    Journal of Food Science

    Volume 62, Issue 4, July 1997, Pages: 709–712, WENDY K.M. CHAN, CAMERON FAUSTMAN and ERIC A. DECKER

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15441.x

  8. QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY

    Journal of Food Science

    Volume 36, Issue 3, April 1971, Pages: 515–519, WILLIAM C. FRANKE and MYRON SOLBERG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb06404.x

  9. OXIDATION OF MYOGLOBIN IN VITRO MEDIATED BY LIPID OXIDATION IN MICROSOMAL FRACTIONS OF MUSCLE

    Journal of Food Science

    Volume 42, Issue 1, January 1977, Pages: 136–140, TZONG-SHIN LIN and H. O. HULTIN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb01236.x

  10. Correlating the Electrochemical Kinetics of Myoglobin-Films to pH Dependent Meat Color

    Electroanalysis

    Volume 26, Issue 4, April 2014, Pages: 675–678, Rajasekhara Nerimetla, Charuksha Walgama, Ranjith Ramanathan and Sadagopan Krishnan

    Version of Record online : 13 MAR 2014, DOI: 10.1002/elan.201300630

  11. TOCOPHEROL EFFECTS ON FROZEN GROUND PORK COLOR

    Journal of Food Quality

    Volume 20, Issue 1, January 1997, Pages: 1–15, G. K. SPROULS and M. S. BREWER

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1997.tb00447.x

  12. Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display

    Journal of Food Science

    Volume 63, Issue 3, May 1998, Pages: 390–393, L.G. ZHU and M.S. BREWER

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1998.tb15749.x

  13. CHARACTERIZATION OF THE RED PIGMENTS PRODUCED FROM FERRIMYOGLOBIN BY IONIZING RADIATION

    Journal of Food Science

    Volume 37, Issue 3, May 1972, Pages: 361–364, GEORGE G. GIDDINGS and P. MARKAKIS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1972.tb02637.x

  14. Measurement of Discoloration in Fresh Meat

    Unit

    Current Protocols in Food Analytical Chemistry

    F:

    Cameron Faustman and Amy Phillips

    Published Online : 1 AUG 2001, DOI: 10.1002/0471142913.faf0303s00

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    Myoglobin protects against endothelial cell membrane damage associated with hydrogen peroxide or xanthine/xanthine oxidase

    FEBS Letters

    Volume 319, Issue 1-2, March 15, 1993, Pages: 145–150, Weidong Yang and David de Bono

    Version of Record online : 2 NOV 2001, DOI: 10.1016/0014-5793(93)80055-Y

  16. Miscellaneous Colorants

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 121–151, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch20

  17. THE EFFECT OF pH ON BOVINE OXYMYOGLOBIN STRUCTURE AND STABILITY

    Journal of Food Science

    Volume 37, Issue 1, January 1972, Pages: 29–32, B. S. PAN and MYRON SOLBERG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1972.tb03377.x

  18. REGENERATION AND STABILITY OF OXYMYOGLOBIN IN SOME GAMMA IRRADIATED MEATS

    Journal of Food Science

    Volume 21, Issue 6, November 1956, Pages: 650–656, A. L. TAPPEL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1956.tb16969.x

  19. APLYSIA MYOGLOBIN WITH UNUSUAL PROPERTIES: ANOTHER PROTOTYPE IN MYOGLOBIN AND HAEMOGLOBIN BIOCHEMISTRY

    Biological Reviews

    Volume 69, Issue 2, May 1994, Pages: 233–251, KEIJI SHIKAMA and ARIKI MATSUOKA

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1469-185X.1994.tb01507.x

  20. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

    Journal of Muscle Foods

    Volume 1, Issue 3, July 1990, Pages: 217–243, C. FAUSTMAN and R.G. CASSENS

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1990.tb00366.x