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Protein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism;

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Protein Phosphorylation in Aging and Age-Related Disease

and structural proteins. In this volume of ACAG leading experts describe the evidence that protein phosphorylation is altered in aging and age;

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Regulation of Electron Transport and Proton Translocation in Mammalian Cytochrome c Oxidase by ATP, Palmitate, and Protein Phosphorylation

Regulation of Electron Transport and Proton Translocation in Mammalian Cytochrome c Oxidase by ATP, Palmitate, and Protein Phosphorylation;

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Meat Consumption & Health

of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the;

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The Science of Meat Quality

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and;

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Protein Phosphorylation in Health and Disease

This volume explores some of the most exciting recent advances in basic research on protein phosphorylation in health and disease and how;

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Production and Evaluation of Single Cell Protein

Poultry enterprise has been providing quality protein sources in the form of meat & eggs since its domestication. However, due to rapidly;

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Protein Phosphorylation Analysis by Electrospray Mass Spectrometry

Protein phosphorylation analysis is a central theme in current analytical biochemistry, cell biology and systems biology. Due to its;

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Meat and Protein

Make a place for meat and protein in your diet. Readers will learn that leaner is better when it comes to choosing the healthiest meat or;

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The Meat And Protein Group

Simple text and photographs present the foods that are part of the meat and protein group and their nutritional importance.;

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Sustainable Meat Production and Processing

and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products;

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Meat Products Handbook

ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the;

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Proteomics of Biological Systems

Phosphorylation is the addition of a phosphate (PO 4) group to a protein or other organic molecule. Phosphorylation activates or;

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Protein Phosphatases

is an extremely important one since protein phosphorylation and dephosphorylation is required for the regulation of a large number of cellular;

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Applied Muscle Biology and Meat Science

selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety;

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Real-Time Analysis of Biomolecular Interactions

, including protein-protein interactions. Cell growth and differentia- tion, development and generation or regeneration of tissue, and the occurrence;

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Food Composition and Analysis

industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide;

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Food Composition and Analysis

industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide;

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Receptor Phosphorylation

of other authors and discuss phosphorylation of receptor systems not covered in the book in detail. The chapters in the second section, on protein;

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Meat Quality: Genetic and Environmental Factors

efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality;

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Meat Quality: Genetic and Environmental Factors

efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality;

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Dietary Protein Research Trends

functions, such as building bones, moving muscles, and repairing tissue. Dietary protein, an essential nutrient, comes from meat, dairy, and certain;

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New Aspects of Meat Quality

quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water;

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Meat Processing

international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or;

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Cell Signal Transduction, Second Messengers, and Protein Phosphorylation in Health and Disease

signals multicellular organism have developed to keep their functions working. Among the topics are tyrosine phosphatases in cell cycle and;

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New Aspects of Meat Quality

of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values.

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Protein Tyrosine Phosphatases in Cancer

illustrate emerging data on the role of PTPs in cancer; and will review the current status of PTP-based drug development efforts. Protein Tyrosine;

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