Abstract | Keywords | Export | Availability | Bookmark

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Food—Biotechnology. --- Proteins . --- Food Science. --- Protein Science. --- Proteids --- Biomolecules --- Polypeptides --- Proteomics --- Meat --- Quality. --- Meat quality --- Quality of products --- Fosforilació --- Proteïnes --- Carn --- Qualitat dels aliments --- Qualitat alimentària --- Qualitat dels productes --- Control de qualitat dels aliments --- Aliments --- Aliments d'origen animal --- Productes d'origen animal --- Anyell (Carn) --- Carn d'aviram --- Carn de boví --- Carn de porc --- Productes carnis --- Cuina (Carn) --- Indústria càrnia --- Biomolècules --- Albúmines --- Apoproteïnes --- Conformació de proteïnes --- Enzims --- Factors de transcripció --- Glicoproteïnes --- Lipoproteïnes --- Nucleoproteïnes --- Pèptids --- Prions --- Protamines --- Proteïnes citosquelètiques --- Proteïnes de membrana --- Proteïnes de la sang --- Proteïnes recombinants --- Proteïnes supressores de tumors --- Receptors cel·lulars --- Ubiqüitina --- Xaperones moleculars --- Proteòmica --- Metabolisme dels glúcids --- Reaccions químiques