Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid-Reference-Cited by-同舟云学术

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Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid

Published:2011-04 Issue:4 Volume:87 Page:330-335
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Galán I.,García MaL.,Selgas MaD.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Production of volatiles from amino acid homopolymers by irradiation;Ahn;Food Science,2002

2. Analysis of volatile components irradiated and the sensorial characteristics of irradiated raw pork;Ahn;Meat Science,2000

3. Folate: Methods of analysis;Arcot;Trends in Food Science and Technology,2005

4. Analysing changes in fruit pigments;Artés,2002

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1. Expanding Fortification with Folic Acid: Thinking Outside the Cereal-Grain Box;Nutrients;2024-04-27

2. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage;Preventive Nutrition and Food Science;2022-09-30

3. Response of Foodborne Pathogens to Irradiation;Stress Responses of Foodborne Pathogens;2022

4. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds;Foods;2021-09-09

5. Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners;LWT;2021-01

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