Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite-Reference-Cited by-同舟云学术

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Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite

Published:1984-01 Issue:1 Volume:17 Page:33-37
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Shahidi F.,Rubin L.J.,Diosady L.L.,Chew V.,Wood D.F.

Publisher

Elsevier BV

Subject

General Computer Science

Reference20 articles.

1. Official Methods of Analysis,1980

2. Porphyrines and Metalloporphyrines;Falk,1964

3. The structure and synthesis of hemin;Fischer;Annalen,1929

4. The basis of colour in muscle foods;Giddings,1977

5. Role of nitrite in cured meat flavour: A review;Gray;J. Food Protection,1981

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1. Investigation of nitrite alternatives for the color stabilization of heme–iron hydrolysates;Journal of Food Science and Technology;2018-08-11

2. A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology;Meat Science;2012-12

3. Role of Globin Moiety in the Chemical Structure of Curing Pigment;Journal of Agricultural and Food Chemistry;2012-04-27

4. Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra;Food Chemistry;2009-07

5. Protezione degli alimenti mediante sostanze chimiche e sistemi di biocontrollo;Food;2009

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