METMYOGLOBIN AND NONHEME IRON AS PRO-OXIDANTS IN EGG-YOLK PHOSPHOLIPID DISPERSIONS AND COOKED MEAT

被引：17

作者：

LOVE, JD ^{[1
]}

PEARSON, AM ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 03期

关键词：

D O I：

10.1021/jf60205a053

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：494 / 498

页数：5

共 36 条

[1] LIPID PEROXIDATION IN RAT TISSUE HOMOGENATES - INTERACTION OF IRON AND ASCORBIC ACID AS NORMAL CATALYTIC MECHANISM [J].

BARBER, AA .

LIPIDS, 1966, 1 (02) :146-&

[2] LINOLEATE OXIDATION INDUCED BY LIPOXYGENASE AND HEME PROTEINS - A DIRECT SPECTROPHOTOMETRIC ASSAY [J].

BENAZIZ, A ;

GROSSMAN, S ;

ASCARELLI, I ;

BUDOWSKI, P .

ANALYTICAL BIOCHEMISTRY, 1970, 34 (01) :88-+

[3] PHOSPHOLIPID OXIDATION IN EMULSIONS [J].

CORLISS, GA ;

DUGAN, LR .

LIPIDS, 1970, 5 (10) :846-&

[4] A COMPARISON OF VOLATILE FRACTIONS FROM CURED AND UNCURED MEAT [J].

CROSS, CK ;

ZIEGLER, P .

JOURNAL OF FOOD SCIENCE, 1965, 30 (04) :610-&

[5] FLUORESCENT PRODUCTS FROM REACTION OF PEROXIDIZING POLYUNSATURATED FATTY-ACIDS WITH PHOSPHATIDYL ETHANOLAMINE AND PHENYLALANINE [J].

DILLARD, CJ ;

TAPPEL, AL .

LIPIDS, 1973, 8 (04) :183-189

[6] STABILITY OF NITROGENOUS COMPOUNDS AND LIPIDS DURING STORAGE OF FREEZE-DRIED RAW BEEF [J].

ELGHARBAWI, MI ;

DUGAN, LR .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :817-+

[7] OXIDATION OF FATTY ACIDS BY HEAT TREATED HEMOPROTEINS [J].

ERIKSSON, CE ;

OLSSON, PA ;

SVENSSON, SG .

LIPIDS, 1970, 5 (03) :365-+

[8]

EVANS CD, 1961, P FLAVOR CHEM S, P123

[9] CARBONYLS IN OXIDIZING FAT .5. THE COMPOSITION OF NEUTRAL VOLATILE MONOCARBONYL COMPOUNDS FROM AUTOXIDIZED OLEATE, LINOLEATE, LINOLENATE ESTERS, AND FATS [J].

GADDIS, AM ;

ELLIS, R ;

CURRIE, GT .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (07) :371-375

[10] FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN FREEZE-DRIED MEATS [J].

GIAM, I ;

DUGAN, LR .

JOURNAL OF FOOD SCIENCE, 1965, 30 (02) :262-&

← 1 2 3 4 →