The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties-Reference-Cited by-同舟云学术

The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

Published:2003-05 Issue:2 Volume:81 Page:175-187
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bekhit A.E.D,Geesink G.H,Ilian M.A,Morton J.D,Bickerstaffe R

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference63 articles.

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2. Kinetics and mechanism of thermal oxidation and photooxidation of the colour of nitrosylmyoglobin in aqueous solution;Anderson;Journal of Agriculture and Food Chemistry,1992

3. Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, kuthia spp and Lactobacillus fermentum JCM1 173;Arihara;Journal of food Science,1993

4. Metmyoglobin reducing activity and colour stability of ovine longissimus muscle;Bekhit;Meat Science,2001

5. Antioxidative properties of histidine-containing dipeptides from skeletal muscles of vertebrates;Boldyrev;Comparative Biochemistry and Physiology,1988

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