國立高雄大學圖資館 |

Language: English

Back

Protein phosphorylation and meat quality

SpringerLink (Online service)

Protein phosphorylation and meat quality

Record Type:	Electronic resources : Monograph/item
Title/Author:	Protein phosphorylation and meat qualityby Dequan Zhang ... [et al.].
other author:	Zhang, Dequan.
Published:	Singapore :Springer Singapore :2020.
Description:	xiv, 303 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	MeatQuality.
Online resource:	https://doi.org/10.1007/978-981-15-9441-0
ISBN:	9789811594410$q(electronic bk.)

Protein phosphorylation and meat quality
Protein phosphorylation and meat quality[electronic resource] /by Dequan Zhang ... [et al.]. - Singapore :Springer Singapore :2020. - xiv, 303 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811594410$q(electronic bk.)

Standard No.: 10.1007/978-981-15-9441-0doiSubjects--Topical Terms:

301311
Meat
--Quality.

LC Class. No.: TS1960

Dewey Class. No.: 664.907

Protein phosphorylation and meat quality
LDR:02569nmm a2200325 a 4500 001 592683
003 DE-He213
005 20210213134433.0
006 m d
007 cr nn 008maaau
008 210727s2020 si s 0 eng d
020 $a 9789811594410$q(electronic bk.)
020 $a 9789811594403$q(paper)
024 7 $a 10.1007/978-981-15-9441-0 $2 doi
035 $a 978-981-15-9441-0
040 $a GP $c GP
041 0 $a eng
050 4 $a TS1960
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.907 $2 23
090 $a TS1960 $b .P967 2020
245 0 0 $a Protein phosphorylation and meat quality $h [electronic resource] / $c by Dequan Zhang ... [et al.].
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a xiv, 303 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Meat $x Quality. $3 301311
650 0 $a Enzymology. $3 193702
650 0 $a Protein kinases. $3 276148
650 0 $a Phosphoprotein phosphatases. $3 883899
650 1 4 $a Food Science. $3 274110
650 2 4 $a Protein Science. $3 376428
700 1 $a Zhang, Dequan. $3 883898
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-15-9441-0
950 $a Biomedical and Life Sciences (SpringerNature-11642)