Antioxidants in muscle foods : nutritional strategies to improve quality /
| Diğer Yazarlar: | , , |
|---|---|
| Materyal Türü: | Kitap |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
New York :
Wiley,
2000.
|
| Konular: |
İçindekiler:
- PART I. OXIDATIVE PROCESSES IN MUSCLE FOODS
- Oxidation of lipids in muscle foods: fundamental and applied concerns /
- Frank J. Monahan
- Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects /
- Eric A. Decker ... [et al.]
- Antioxidant activity of carotenoids in muscle foods /
- Alan Mortensen,
- Leif H. Skibsted
- Protein oxidation and implications for muscle food quality /
- Youling L. Xiong
- Oxidative processes and myoglobin /
- Michel Renerre
- Potential mechanisms by which vitamin E improves oxidative stability of myoglobin /
- Cameron Faustman,
- Ke-Wei Wang
- PART II. UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE
- Potential for altering quality of muscle and milk from ruminants /
- Daniel M. Schaefer
- Monogastric nutrition and potential for improving muscle quality /
- Caspar Wenk ... [et al.]
- Improvement of oxidative stability of beef and lamb with vitamin E /
- Joe P. Kerry ... [et al.]
- Vitamin E and the oxidative stability of pork and poultry /
- Patrick A. Morrissey ... [et al.]
- Dietary delivery of carotenoids /
- Ole J. Torrissen
- Dietary delivery versus exogenous addition of antioxidants /
- Mitsuru Mitsumoto
- Dietary delivery versus exogenous addition of antioxidants /
- Mitsuru Mistumoto
- Dietary treatment and quality characteristics in Mediterranean meat products /
- Clemente J. Lopez-Bote
- Alteration of cooked and processed meat properties via dietary supplementaion of vitamin E /
- Grete Bertelsen ... [et al.]
- PART III. SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION
- Economic implications of improved color stability in beef /
- Gary C. Smith ... [et al.]
- Potential interactions between antioxidants and microbial meat quality /
- John N. Sofos ... [et al.]
- Utilizing diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods /
- P. Brendan Lynch,
- Joe P. Kerry.