Label-free quantification of meat proteins for evaluation of species composition of processed meat products.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.06.059
Abstract: This study evaluated the application of label-free, relative quantification of highly processed meat proteins to authenticate processed meat products. Quantitation was based on proteins for which heat-stable and species-specific peptide markers had been detected. Using… read more here.
Keywords: processed meat; meat proteins; meat; label free ... See more keywords
Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.006
Abstract: The activity of 5 phenolics totally inhibiting the growth of Staphylococcus aureus CNRZ3 at a 1 g L−1 concentration in Mueller-Hinton broth for 24 h incubation at 37 °C was reevaluated at 37 °C for 24 h, 15 °C for 6 days,… read more here.
Keywords: antibacterial activity; meat; bovine meat; meat proteins ... See more keywords
Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu15010065
Abstract: Proteases, especially microbial proteases, are widely used in food processing. The purpose of this study was aimed to purify an extracellular protease produced by the strain Staphylococcus simulans QB7 and to evaluate its ability in… read more here.
Keywords: inflammatory peptides; antioxidant anti; protease; anti inflammatory ... See more keywords