Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork-Reference-Cited by-同舟云学术

Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork

Published:2017-09-06 Issue:12 Volume:52 Page:2555-2563
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Brodowska Marta¹^ORCID,Guzek Dominka¹,Godziszewska Jolanta¹,Górska-Horczyczak Elżbieta¹,Pogorzelska Ewelina¹,Sakowska Anna²,Wojtasik-Kalinowska Iwona²,Gantner Magdalena²,Wierzbicka Agnieszka²

Affiliation:

1. Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland

2. Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13541/fullpdf

Reference27 articles.

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2. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork;Brettonnet;Food Chemistry,2010

3. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties;Britt;Journal of Agricultural and Food Chemistry,1998

4. Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage;Brodowska;Journal of Food Nutrition and Research,2016

5. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage;Cañedo;Food Chemistry,2011

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