Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Wendy K. M. Chan"'
Autor:
Susan L. Bogardus, Vickie L. Tatum, Trina A. Hardwick, Ching K. Chow, Eric A. Decker, Wendy K. M. Chan, Gilbert A. Boissonneault, Howard P. Glauert
Publikováno v:
Nutrition Research. 18:723-733
Carnosine (β-alanyl-histidine) is found in meats at concentrations as great as 0.35% of wet weight and is an effective antioxidant in in vitro systems though its role in vivo is unclear. Since antioxidant status has been shown to affect risk for car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb5fcf983619952c13d4617491632159
https://doi.org/10.1016/s0271-5317(98)00058-x
https://doi.org/10.1016/s0271-5317(98)00058-x
Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles
Autor:
Cameron Faustman, Daniel M. Schaefer, K. Hakkarainen, Q. Liu, K.K. Scheller, Wendy K. M. Chan
Publikováno v:
Meat Science. 42:387-399
Effects of dietary vitamin E supplementation (1204 IU/head/day) for 122 days on color stability and microbial load on beef m. longissimus lumborum (LL), m. gluteus medius (GM) and m. psoas major (PM) were studied by subjective and objective evaluatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1569b944f797b8637eba970195bef2c2
https://doi.org/10.1016/0309-1740(95)00055-0
https://doi.org/10.1016/0309-1740(95)00055-0
Autor:
Cameron Faustman, K.K. Scheller, Wendy K. M. Chan, Daniel M. Schaefer, K. Hakkarainen, Q. Liu
Publikováno v:
Journal of Food Science. 60:966-971
Longissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4°C. Temperature abuse at 25°C for 24 hr increased metmyoglobin for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3398878d3772935c9b64f5cc980da821
https://doi.org/10.1111/j.1365-2621.1995.tb06272.x
https://doi.org/10.1111/j.1365-2621.1995.tb06272.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:1407-1410
The electron paramagnetic resonance technique of spin trapping was employed to study the interaction of hydroxyl radicals with carnosine and related His-containing dipeptides. His and His-containing dipeptides were able to quench 49.1-94.9% of hydrox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70eb379f2bcb685fd530361dcb595a99
https://doi.org/10.1021/jf00043a003
https://doi.org/10.1021/jf00043a003
Publikováno v:
Scopus-Elsevier
The relationship between bacterial growth and oxymyoglobin oxidation in vitro and in meat was studied. In the in vitro study, oxymyoglobin was combined with Pseudomonas fluorescens or sterile nutrient broth (control) in an airtight vessel. P fluoresc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a412ef248520545a89c986ddb329648
https://pubmed.ncbi.nlm.nih.gov/9798152
https://pubmed.ncbi.nlm.nih.gov/9798152
Publikováno v:
Scopus-Elsevier
The effect of α-Tocopherol (α-Toc) on the reduction of metmyoglobin (MetMb) was investigated using a liver extract containing cytochrome b(5) (LE) prepared from bovine liver in a Triton X-100 system at 37 °C and at pH 7.2, 6.2, and 5.6. The combin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12681f2b0ba7e33e00ca17fe71590443
https://pubmed.ncbi.nlm.nih.gov/22061152
https://pubmed.ncbi.nlm.nih.gov/22061152
Publikováno v:
Meat science. 46(2)
The role of oxymyoglobin oxidation in lipid oxidation was studied in a myoglobin-liposome system. The pro-oxidant effect of oxymyoglobin towards lipid oxidation was concentration-dependent. At equimolar concentrations, oxymyoglobin showed higher pro-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::880a0185406184efb5a801ed056bb1d1
https://pubmed.ncbi.nlm.nih.gov/22062041
https://pubmed.ncbi.nlm.nih.gov/22062041
Publikováno v:
Lipids. 29(7)
The effect of dietary carnosine supplementation on plasma and tissue carnosine and alpha-tocopherol concentrations and on the formation of thiobarbituric acid reactive substances (TBARS) in rat skeletal muscle homogenates was evaluated. Plasma, heart
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::490dadd72358a16c60264aaa3f980eb6
https://pubmed.ncbi.nlm.nih.gov/7968266
https://pubmed.ncbi.nlm.nih.gov/7968266
Publikováno v:
Scopus-Elsevier
Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride (FeCl 2 )-initiated liposome system at 37 °C (p < 0.05). CX delayed TBARS formation in minced flesh fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::873a86257b72fd6972454a5f9289b873
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033394326&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033394326&partnerID=MN8TOARS
