Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review-Reference-Cited by-同舟云学术

Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review

Published:2016-12-23 Issue:3 Volume:34 Page:226-247
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Singh Parminder¹,Singh Tarun pal²,Gandhi Neeraj³

Affiliation:

1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India

2. Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, India

3. Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2016.1261297

Reference144 articles.

1. Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

2. Thiobarbituric acid test for monitoring lipid oxidation in meat

3. FAO. Manuals of food quality control. 8. Food analysis: Quality, adulteration and tests of identity. FAO food and nutrition paper, 14/8 Rome, Italy, 1986; 1–326.

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