Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage-Reference-Cited by-同舟云学术

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Published:2020-05-08 Issue:7 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Nie Wen¹,Cai Ke‐zhou¹²^ORCID,Li Yu‐zhu¹,Hu Gao‐feng¹,Xing Wei¹,Wang Xi‐xi¹,Wang Yu¹,Chen Cong‐gui¹²

Affiliation:

1. Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei People’s Republic of China

2. Key Laboratory for Agricultural Products Processing of Anhui Province School of Food Science and Bioengineering Hefei University of Technology Hefei People’s Republic of China

Funder

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

Major Science and Technology Program of Anhui, China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14532

Reference32 articles.

1. The Effect of Metal Chelators, Hydroxyl Radical Scavengers, and Enzyme Systems on the Lipid Peroxidation of Raw Turkey Meat

2. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

3. Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

4. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

5. Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

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