Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts-Reference-Cited by-同舟云学术

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Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts

Published:2020-04-08 Issue:9 Volume:55 Page:3104-3110
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bak Kathrine Holmgaard¹²^ORCID,Rankin Scott A.³,Richards Mark P.¹

Affiliation:

1. Meat Science and Muscle Biology Laboratory Department of Animal Sciences University of Wisconsin‐Madison 1805 Linden Dr. Madison WI 53706‐1284 USA

2. Institute of Food Safety, Food Technology and Veterinary Public Health University of Veterinary Medicine Vienna Veterinärplatz 11210Vienna Austria

3. Department of Food Science University of Wisconsin‐Madison 1605 Linden Dr Madison WI 53706‐1284 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14574

Reference30 articles.

1. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

2. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

3. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

4. The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product

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