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Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams

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Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams (English)

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author name string

Eleonora Miquel Becker

series ordinal

1

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Daniel R. Cardoso

series ordinal

2

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Leif H. Skibsted

series ordinal

3

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publication date

17 December 2010

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published in

European Food Research and Technology

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volume

232

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issue

2

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page(s)

343-349

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cites work

A Zn-porphyrin complex contributes to bright red color in Parma ham.

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https://api.crossref.org/works/10.1007%2FS00217-010-1392-6

retrieved

21 January 2018

Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham.

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https://api.crossref.org/works/10.1007%2FS00217-010-1392-6

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21 January 2018

Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.

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Crossref

reference URL

https://api.crossref.org/works/10.1007%2FS00217-010-1392-6

retrieved

21 January 2018

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

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21 January 2018

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

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21 January 2018

High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

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21 January 2018

The use and control of nitrate and nitrite for the processing of meat products

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21 January 2018

The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate

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21 January 2018

Fluorescence quenching to study protein-ligand binding: common errors.

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21 January 2018

Molten-globule and other conformational forms of zinc cytochrome C. Effect of partial and complete unfolding of the protein on its electron-transfer reactivity

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21 January 2018

Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry

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21 January 2018

Redox environment of the cell as viewed through the redox state of the glutathione disulfide/glutathione couple

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reference URL

https://api.crossref.org/works/10.1007%2FS00217-010-1392-6

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21 January 2018

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

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reference URL

https://api.crossref.org/works/10.1007%2FS00217-010-1392-6

retrieved

21 January 2018

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10.1007/S00217-010-1392-6

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(Q57237095)

Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams

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