Research Catalog
Antioxidants in muscle foods : nutritional strategies to improve quality / [edited by] Eric Decker, Cameron Faustman, Clemente J. Lopez-Bote.
- Title
- Antioxidants in muscle foods : nutritional strategies to improve quality / [edited by] Eric Decker, Cameron Faustman, Clemente J. Lopez-Bote.
- Publication
- New York : Wiley, c2000.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | WB 426 A629 2000 | Off-site |
Details
- Additional Authors
- Description
- xii, 499 p. : ill.; 24 cm.
- Subjects
- Genre/Form
- Congress
- Bibliography (note)
- Includes bibliographical references and index.
- Processing Action (note)
- committed to retain
- Contents
- 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 [and others] -- 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 [and others] -- Improvement of oxidative stability of beef and lamb with vitamin E / Joe P. Kerry [and others] -- Vitamin E and the oxidative stability of pork and poultry / Patrick A. Morrissey [and others] -- 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 [and others] -- PART III. SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION -- Economic implications of improved color stability in beef / Gary C. Smith [and others] -- Potential interactions between antioxidants and microbial meat quality / John N. Sofos [and others] -- Utilizing diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods / P. Brendan Lynch, Joe P. Kerry.
- ISBN
- 0471314544 (alk. paper)
- LCCN
- ^^^99022277^
- OCLC
- 41565011
- SCSB-14234599
- Owning Institutions
- Harvard Library