Myoglobin oxidation and colour of meat
2000
Gasperlin, L. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
This article highlights the importance of the chemistry of myoglobin and the principal biochemical mechanisms, which regulate the colour of raw meat. It will be first discussed a variety of biochemical factors which influenced the colour deterioration. Secondly, factors that may improve colour (reducing capacity, addition of a-tocoferol) will be underlined.
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书目信息
页码
p. 139-150
其它主题
Oxigeno; Reaction biochimique; Oxygene; Oxidacion; Reacciones bioquimicas; Reduccion
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
2 ill., 68 ref.
ISBN
961-6333-09-7
翻译的标题
Oksidacija pigmenta in barva mesa
类型
Summary; Conference
来源
Antioxidants in Food Science and Technology. Proceedings of tematic survey of topic in food science and technology and nutrition for postgraduate studies., Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-09-7
粮农组织大会
20th Food Technology Days 2000 dedicated to Prof. F. Bitenc, Portoroz (Slovenia), 26-27 Oct 2000
2001-08-15
AGRIS AP