Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton-Reference-Cited by-同舟云学术

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Effect of natural antioxidants on the lipid stability of fluidised bed-dried mutton

Published:2007-01 Issue:2 Volume:100 Page:662-668
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jayathilakan K.,Sharma G.K.,Radhakrishna K.,Bawa A.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002

2. Lipid oxidation in foods;St. Angelo;Critical Reviews in Food Science and Nutrition,1996

3. Official methods of analysis;AOAC,1984

4. Metal chelating and antioxidant activity of model maillard reaction products;Arosha,1998

5. Sorption isotherm and monolayer moisture content of raw freeze-dried mutton;Attrey;Journal of Food Science and Technology,1979

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1. Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin;European Journal of Lipid Science and Technology;2022-06-10

2. Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials;Reformulation as a Strategy for Developing Healthier Food Products;2019

3. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products;Comprehensive Reviews in Food Science and Food Safety;2015-08-21

4. A comparative study on the effect of rosemary extract and sodium ascorbate on lipid and pigment oxidative stability of liver pate;Journal of Food Science and Technology;2013-07-07

5. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State;Journal of Food Processing and Preservation;2012-09-24

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