Authors:
Summarizes current research of the relation between protein phosphorylation and meat quality
Reviews the influence mechanism of protein phosphorylation on meat quality
Summarizes the improvement of meat quality by regulating protein phosphorylation
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Table of contents (12 chapters)
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Front Matter
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Relationship Between Protein Phosphorylation and Meat Quality
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Front Matter
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Mechanism of the Effect of Protein Phosphorylation on Meat Quality
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Front Matter
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Improvement of Meat Quality by Regulating Protein Phosphorylation
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Front Matter
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About this book
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.
Authors and Affiliations
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Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang
About the authors
Dequan Zhang
Chinese Academy of Agricultural Sciences, Beijing, China
Xin Li
Chinese Academy of Agricultural Sciences, Beijing, China
Li Chen
Chinese Academy of Agricultural Sciences, Beijing, China
Chengli Hou
Chinese Academy of Agricultural Sciences, Beijing, China
Zhenyu Wang
Chinese Academy of Agricultural Sciences, Beijing, China
Bibliographic Information
Book Title: Protein Phosphorylation and Meat Quality
Authors: Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang
DOI: https://doi.org/10.1007/978-981-15-9441-0
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2020
Hardcover ISBN: 978-981-15-9440-3Published: 14 February 2021
Softcover ISBN: 978-981-15-9443-4Published: 14 February 2022
eBook ISBN: 978-981-15-9441-0Published: 13 February 2021
Edition Number: 1
Number of Pages: XIV, 303
Number of Illustrations: 132 b/w illustrations, 15 illustrations in colour
Topics: Food Science, Protein Science