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J. Agric. Food. Chem
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Article Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat   Laville, Elisabeth ; Sayd, Thierry ; Terlouw, Claudia ; Chambon, Christophe ; Damon, Marie ; Larzul, Catherine ; Le Roy, Pascale ; Glénisson, Jérôme ; Chérel, Pierre
J. Agric. Food. Chem., 2007 , Volume 55 , 5834-5841 p.   PUBLICATION GENETIQUE ANIMALE
Résumé :
Two-dimensional electrophoresis was used to compare Longissimus sarcoplasmic protein abundance between two groups (tough meat and tender meat), defined on the basis of extreme Warner-Bratzler shear force values measured on cooked pork. Fourteen protein spots differed in quantity (P<0.05) between...

PROTEOME ANALYSIS ; PIG MUSCLE ; COOKED MEAT ; LONGISSIMUS LOMBORUM
401999 : Bibliothèque générale de Rennes (Sciences animales) - Cote = UMR GENETIQUE ANIMALE

Article Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles   Lefèvre, Florence ; Fauconneau, Benoît ; Thompson, J.W. ; Gill, T.A.
J. Agric. Food. Chem., 2007 , Volume 55 , 4761-4770 p.  


POISSON ; POISSON OSSEUX ; SALMONIDAE ; SAUMON ATLANTIQUE ; SALMO SALAR ; CROISSANCE ; MUSCLE ; TEMPERATURE


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- LPGP
745224 : Laboratoire de Physiologie et Génomique des Poissons (LPGP) - Cote = 2007

Article Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity   Morzel, Martine ; Chambon, Christophe ; Lefèvre, Florence ; Paboeuf, Gilles ; Laville, Elisabeth
J. Agric. Food. Chem., 2006 , Volume 54 , 2997-3001 p.  


POISSON ; POISSON OSSEUX ; SALMONIDAE ; ONCORHYNCHUS MYKISS ; TRUITE ARC-EN-CIEL ; CROISSANCE ; MUSCLE ; PROTEOME ; ABATTAGE


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- LPGP
744703 : Laboratoire de Physiologie et Génomique des Poissons (LPGP) - Cote = 2006

Article Protéomic analysis of hen egg white   Guérin-Dubiard, Catherine ; Pasco, Maryvonne ; Mollé, Daniel ; Désert, Colette ; Croguennec, Thomas ; Nau, Françoise
J. Agric. Food Chem, 2006 , Volume 54 , 3901-3910 p.  
Résumé :
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which...

401969 : Bibliothèque générale de Rennes (Sciences animales)

Article Influence of pH on the enzymatic oxidation of (+)-catechin in model system   Guyot, Sylvain ; Cheynier, Véronique ; Moutounet, Michel
J. Agric. Food Chem, 1995 , Volume 43 , 2458-2462 p.   Comité de Lecture


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- URC
786466 : Recherches cidricoles (URC) - Cote = TAP357