東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Protein phosphorylation and meat quality

Zhang, Dequan.

Linked to FindBook

Google Book

Amazon

博客來

Protein phosphorylation and meat quality

Record Type:	Electronic resources : Monograph/item
Title/Author:	Protein phosphorylation and meat quality/ by Dequan Zhang ... [et al.].
other author:	Zhang, Dequan.
Published:	Singapore :Springer Singapore : : 2020.,
Description:	xiv, 303 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Meat - Quality. -
Online resource:	https://doi.org/10.1007/978-981-15-9441-0
ISBN:	9789811594410

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

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

851310
Meat
--Quality.

LC Class. No.: TS1960

Dewey Class. No.: 664.907

Protein phosphorylation and meat quality
LDR:02569nmm a2200325 a 4500 001 2257762
003 DE-He213
005 20210213134433.0
006 m d
007 cr nn 008maaau
008 220420s2020 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 851310
650 0 $a Enzymology. $3 540241
650 0 $a Protein kinases. $3 686442
650 0 $a Phosphoprotein phosphatases. $3 3529238
650 1 4 $a Food Science. $3 890841
650 2 4 $a Protein Science. $3 1067276
700 1 $a Zhang, Dequan. $3 3529237
710 2 $a SpringerLink (Online service) $3 836513
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)