DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF
- 1 January 1994
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 1 (4) , 273-283
- https://doi.org/10.1111/j.1745-4522.1994.tb00252.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Endogenous skeletal muscle antioxidantsCritical Reviews in Food Science and Nutrition, 1994
- Dietary ?-Tocopheryl Acetate Contributes to Lipid Stability in Cooked BeefJournal of Food Science, 1994
- Iron Distribution in Heated Beef and Chicken MusclesJournal of Food Science, 1993
- Lipid Oxidation in Muscle Foods via Redox IronPublished by American Chemical Society (ACS) ,1992
- Inhibition of Oxidative Rancidity in Salted Ground Pork by CarnosineJournal of Food Science, 1991
- Free radicals in iron-containing systemsFree Radical Biology & Medicine, 1987
- Initiation of lipid peroxidation in biological systemsC R C Critical Reviews in Food Science and Nutrition, 1987
- Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobinJournal of Agricultural and Food Chemistry, 1985
- Measurement and Content of Nonheme and Total Iron in MuscleJournal of Food Science, 1982
- Superoxide DismutasesPublished by Wiley ,1974