Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes-Reference-Cited by-同舟云学术

Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes

Published:2019-08 Issue:8 Volume:5 Page:e02285
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Rakotondramavo Anja,Ribourg Lucie,Meynier Anne^ORCID,Guyon Claire,de Lamballerie Marie,Pottier Laurence

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference41 articles.

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3. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes;Benet;Food Chem.,2016

4. Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants;Bolumar;Food Chem.,2014

5. Changes in colour and myoglobin of minced beef meat due to high pressure processing;Carlez;LWT - Food Sci. Technol.,1995

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