Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Albert M. Pearson"'
Publikováno v:
Meat Science. 33:85-96
Peroxidation studies indicated that phospholipids, microsomes and mitochondria from cured pork samples are less susceptible to metmyoglobin/hydrogen peroxide-catalyzed peroxidation than their counterparts from nitrite-free pork samples. The reaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4bd176e91c46a1ce7c82909ce3d1999
https://doi.org/10.1016/0309-1740(93)90096-z
https://doi.org/10.1016/0309-1740(93)90096-z
Publikováno v:
Food Chemistry. 43:177-183
This study investigated the effects of the phenolic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ, MeIQ and MeIQx by the Ames test. Results demonstrated that MeIQ, IQ and MeIQx were all mutagenic when tested with the Ames test with their p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f5d5d27e6ce0fe339d63026752e42a
https://doi.org/10.1016/0308-8146(92)90170-7
https://doi.org/10.1016/0308-8146(92)90170-7
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:640-646
Five groups of spent layer hens (about 17-month-old White Leghorn, commercial strain) with 10 birds in each were fed a commercial-type broiler ration supplemented with DL-α-tocopheryl acetate (ATA) at a level of 0, 500, 750, 1000 or 2000mg/kg of fee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b970289dadfa1f8067ed3544c6912e0
https://doi.org/10.3136/nskkk1962.38.640
https://doi.org/10.3136/nskkk1962.38.640
Autor:
Toshihisa Okada, Tsutomu Yamakura, Kiyoshi Yamauchi, Albert M. Pearson, Hidemi Katayama, Tomio Ohashi, Hisashi Murata
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:545-552
A significant proportion of edible oils is used worldwide for deep-fat-frying for various foodstuffs. During repeated usage of oil, many reactions take place leading to the development of various types of decomposition products, which are supposed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0b6ec4edfb5b3dc53f25bf6cc0f5e29
https://doi.org/10.3136/nskkk1962.38.545
https://doi.org/10.3136/nskkk1962.38.545
Autor:
Albert M. Pearson
Publikováno v:
The Journal of Nutrition. 120:813-817
Publisher Summary This chapter presents the biography of Bernard S. Schweigert. Bernard S. Schweigert, professor of Food Science and Technology at the University of California, Davis, and Editor Emeritus of the Food Science and Technology Series, pas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760620c58ce41075efcfeb47ced80b83
https://doi.org/10.1093/jn/120.8.813
https://doi.org/10.1093/jn/120.8.813
ESR spin-trapping studies of free radicals generated by hydrogen peroxide activation of metmyoglobin
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:1494-1497
The reaction of metmyoglobin (MetMb) with hydrogen peroxide (H 2 O 2 ) generated a free radical that was detectable by ESR at room temperature only in the presence of the spin trap 5,5-dimethyl-1-pyrroline-N-oxyl (DMPO). The formation of the free rad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a04c63f54a1e80ecb193b4ad4e6f4b83
https://doi.org/10.1021/jf00097a014
https://doi.org/10.1021/jf00097a014
Publikováno v:
Meat Science. 27:197-209
The effect of salt and pH on the colour stability (oxymyoglobin) in the sarcoplasmic extract (SPE) prepared from pre- and post-rigor beef muscle was studied in the presence or absence of mitochondria and microsomes during 96 h at 4°C. The sarcoplasm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ed10be948896f2f3ce064c38888a4a8
https://doi.org/10.1016/0309-1740(90)90051-7
https://doi.org/10.1016/0309-1740(90)90051-7
Publikováno v:
Free radical biologymedicine. 13(2)
The Maillard reaction, which involves Amadori rearrangement as a key step, also results in sugar fragmentation and free radical formation. The imidazoquinoline meat mutagens (2-amino-3-methylimidazo[4,5- f ]-quinoline, or IQ, and 2-amino-3,4-dimethyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e558078b35cd433a731a79e0e799c0ba
https://pubmed.ncbi.nlm.nih.gov/1516842
https://pubmed.ncbi.nlm.nih.gov/1516842
Publikováno v:
Meat science. 33(1)
Two experiments were carried out to ascertain if supplementation of a semipurified diet to Swiss-ICR mice with either ascorbic acid (AA), vitamin E (Vit E) or a combination of the two would modulate the carcinogenic effects of N-nitrosopyrrolidine (N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ec2f0716ec12fa0e3e49837b711ccae
https://pubmed.ncbi.nlm.nih.gov/22059948
https://pubmed.ncbi.nlm.nih.gov/22059948
Publikováno v:
Food Chemistry. 1:49-55
Numerous procedures for improving the entry of aggregates and of large myosin subunits into disc gels were investigated. Both rabbit and bovine myosin behaved essentially the same during electrophoresis in urea. Aggregates of myosin and large and sma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce9cadf6fc5cc30e153d3f6e40e4080
https://doi.org/10.1016/0308-8146(76)90014-5
https://doi.org/10.1016/0308-8146(76)90014-5