Cooking-Induced Protein Modifications in Meat.

Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M

Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M.

Afiliação

Yu TY; Food & Bio-Based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, 8140, New Zealand.
Morton JD; Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ, PO Box 84, Canterbury, 7647, New Zealand.
Clerens S; Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ, PO Box 84, Canterbury, 7647, New Zealand.
Dyer JM; Biomolecular Interaction Centre, Univ. of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand.

Compr Rev Food Sci Food Saf ; 16(1): 141-159, 2017 Jan.

Article em En | MEDLINE | ID: mdl-33371543

Palavras-chave

cooking; heating; meat; protein aggregation; protein modifications

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Nova Zelândia

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