Protein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.


1137663726
Protein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.


149.0 In Stock
Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality

Protein Phosphorylation and Meat Quality

eBook1st ed. 2020 (1st ed. 2020)

$149.00 

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Overview

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.



Product Details

ISBN-13: 9789811594410
Publisher: Springer-Verlag New York, LLC
Publication date: 02/13/2021
Sold by: Barnes & Noble
Format: eBook
File size: 48 MB
Note: This product may take a few minutes to download.

About the Author

Dequan Zhang

Chinese Academy of Agricultural Sciences, Beijing, China

 

Xin Li

Chinese Academy of Agricultural Sciences, Beijing, China

 

Li Chen

Chinese Academy of Agricultural Sciences, Beijing, China

 

Chengli Hou

Chinese Academy of Agricultural Sciences, Beijing, China

 

Zhenyu Wang

Chinese Academy of Agricultural Sciences, Beijing, China


Table of Contents

Section 1. Relationship Between Protein Phosphorylation and Meat Quality.- Chapter 1. Protein phosphorylation detection method.- Chapter 2. Protein phosphorylation affects meat color.- Chapter 3. Protein phosphorylation affects meat tenderness.- Chapter 4. Protein phosphorylation affects meat water holding capacity.- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality.- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis.- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation.- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity.- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin.- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation.- Chapter 9. Effects of temperature on protein phosphorylation.- Chapter 10. Effects of ionic strength on protein phosphorylation.- Chapter 11. Improvement of meat quality by novel technology.

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