Maillard reaction products as antioxidants in pre-cooked ground beef
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzene-sulfonic acid;Adler-Nissen;J. Agric. Food Chem.,1979
2. Measuring lipid oxidation volatiles in meats;Ajuyah;J. Food Sci.,1993
3. Evaluation of warmed-over flavor during chill storage of cooked broiler, thigh and skin by chemical, instrumental and sensory methods;Ang;J. Food Sci.,1990
4. Perspectives on warmed-over flavor;Asghar;Food Technol.,1988
5. Inhibition of warmed-over flavor, with emphasis on Maillard reaction products;Bailey;Food Technol.,1988
Cited by 38 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions;Frontiers in Nutrition;2022-08-30
2. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction;Meat Science;2021-10
3. Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system;LWT;2021-08
4. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty;Food Science of Animal Resources;2021-05
5. Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction;Biologically Active Peptides;2021
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3