Contents and retentions of free and total purine bases in lamb meat cooked by several household methods
Concerns about the content of total and free purine bases in muscle foods and their retentions upon cooking have been since long established (Brulé et al., 1988). Recently, though, an important rôle has been acknowledged to dietary sources of preformed purines for the growth of...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2011-03-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2156 |
| _version_ | 1818503249657856000 |
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| author | P. Anfossi D. Bochicchio P. Parazza M. Maranesi L. Montellato A. Badiani |
| author_facet | P. Anfossi D. Bochicchio P. Parazza M. Maranesi L. Montellato A. Badiani |
| author_sort | P. Anfossi |
| collection | DOAJ |
| description | Concerns about the content of total and free purine bases in muscle foods and their retentions upon cooking have been since long established (Brulé et al., 1988). Recently, though, an important rôle has been acknowledged to dietary sources of preformed purines for the growth of tissues with a rapid turnover and for optimal function of the cellular immune response, up to the point that the positive features of these nutrients seem to outweigh by far the negative ones (ILSI, 1998). Scanty information exists about the total purine content of raw ovine meat, the only available sources of data being a survey by Herbel and Montag (1987) on purine and pyrimidine contents of protein-rich foods and the comprehensive collection of food composition tables compiled by Scherz and Senser (1994)... |
| first_indexed | 2024-12-10T21:21:33Z |
| format | Article |
| id | doaj.art-dda697deb88547b9a86e29a0f4d92790 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-10T21:21:33Z |
| publishDate | 2011-03-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-dda697deb88547b9a86e29a0f4d927902022-12-22T01:33:06ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2011-03-0121S57257410.4081/ijas.2003.s1.572Contents and retentions of free and total purine bases in lamb meat cooked by several household methodsP. AnfossiD. BochicchioP. ParazzaM. MaranesiL. MontellatoA. BadianiConcerns about the content of total and free purine bases in muscle foods and their retentions upon cooking have been since long established (Brulé et al., 1988). Recently, though, an important rôle has been acknowledged to dietary sources of preformed purines for the growth of tissues with a rapid turnover and for optimal function of the cellular immune response, up to the point that the positive features of these nutrients seem to outweigh by far the negative ones (ILSI, 1998). Scanty information exists about the total purine content of raw ovine meat, the only available sources of data being a survey by Herbel and Montag (1987) on purine and pyrimidine contents of protein-rich foods and the comprehensive collection of food composition tables compiled by Scherz and Senser (1994)...http://www.aspajournal.it/index.php/ijas/article/view/2156lamb meat, purine, cooking, true retention. |
| spellingShingle | P. Anfossi D. Bochicchio P. Parazza M. Maranesi L. Montellato A. Badiani Contents and retentions of free and total purine bases in lamb meat cooked by several household methods Italian Journal of Animal Science lamb meat, purine, cooking, true retention. |
| title | Contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| title_full | Contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| title_fullStr | Contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| title_full_unstemmed | Contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| title_short | Contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| title_sort | contents and retentions of free and total purine bases in lamb meat cooked by several household methods |
| topic | lamb meat, purine, cooking, true retention. |
| url | http://www.aspajournal.it/index.php/ijas/article/view/2156 |
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