Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage

Javier Garcia-Lomillo; María Luisa Gonzalez-SanJosé; Leif Horsfelt Skibsted; Sisse Jongberg

doi:10.1007/s11947-015-1649-y

Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage

Javier Garcia-Lomillo, María Luisa Gonzalez-SanJosé, Leif Horsfelt Skibsted, Sisse Jongberg

18 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food and Bioprocess Technology
Vol/bind	9
Udgave nummer	3
Sider (fra-til)	532-542
Antal sider	11
ISSN	1935-5130
DOI	https://doi.org/10.1007/s11947-015-1649-y
Status	Udgivet - 1 mar. 2016

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10.1007/s11947-015-1649-y

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title = "Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage",

keywords = "Beef patties, Protein oxidation, Protein radicals, Sulfite, Wine pomace, Protein cross-linking",

author = "Javier Garcia-Lomillo and Gonzalez-SanJos{\'e}, {Mar{\'i}a Luisa} and Skibsted, {Leif Horsfelt} and Sisse Jongberg",

year = "2016",

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doi = "10.1007/s11947-015-1649-y",

language = "English",

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T1 - Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage

AU - Garcia-Lomillo, Javier

AU - Gonzalez-SanJosé, María Luisa

AU - Skibsted, Leif Horsfelt

AU - Jongberg, Sisse

PY - 2016/3/1

Y1 - 2016/3/1

KW - Beef patties

KW - Protein oxidation

KW - Protein radicals

KW - Sulfite

KW - Wine pomace

KW - Protein cross-linking

U2 - 10.1007/s11947-015-1649-y

DO - 10.1007/s11947-015-1649-y

M3 - Journal article

SN - 1935-5130

VL - 9

SP - 532

EP - 542

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

IS - 3

ER -

Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage

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