Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage-Reference-Cited by-同舟云学术

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

Published:2013-01-16 Issue:6 Volume:48 Page:1157-1164
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Ling,Shao Junhua¹,Zhu Xudong¹,Zhou Guanghong¹,Xu Xinglian¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; Ministry of Education; College of Food Science and technology; Nanjing Agricultural University; Nanjing; 210095; PR China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference45 articles.

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2. Reductase activity of polyphenols?: a commentary on “Red wine-dependent reduction of nitrite to nitric oxide in the stomach”;Balzer;Free Radical Biology and Medicine,2007

3. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties;Bañón;Meat Science,2007

4. Utilization of natural antioxidants: green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage;Bozkurt;Meat Science,2006

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