Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs-Reference-Cited by-同舟云学术

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Published:2022-10-07 Issue:12 Volume:57 Page:7653-7665
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bingol Muserref¹,Brennan Charles²³^ORCID,Zeng Maomao⁴⁵^ORCID,Oz Fatih¹^ORCID

Affiliation:

1. Food Engineering Department, Agriculture Faculty Ataturk University 25240 Erzurum Turkey

2. School of Science RMIT University Melbourne Vic. 3001 Australia

3. Riddet Institute Palmerston North 4442 New Zealand

4. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China

5. International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16110

Reference79 articles.

1. The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

2. Effect of antioxidant potential of astaxanthin and allyl isothiocyanate in quality characteristics of raw ground beef meat during cold storage;Al‐Rubeii P.‐D.‐A.;Plant Archives,2020

3. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

4. Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

5. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

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