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Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol.
Zainudin, Mohd Asraf Mohd; Jongberg, Sisse; Lund, Marianne N.
Affiliation
  • Zainudin MAM; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Chemical Engineering Technology, Faculty of Engineering Technology, Universiti Malaysia Perlis, 02100 Perlis Indera Kayangan, Malaysia.
  • Jongberg S; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Lund MN; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen N 2200, Denmark. Electronic address: mnl@food.ku.dk.
Food Chem ; 334: 127611, 2021 Jan 01.
Article in En | MEDLINE | ID: mdl-32712493
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oxygen / Catechols / Food Storage / Meat Proteins / Meat Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oxygen / Catechols / Food Storage / Meat Proteins / Meat Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Country of publication: