Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince-Reference-Cited by-同舟云学术

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Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince

Published:2011-10-24 Issue:1 Volume:47 Page:61-66
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Sharma Jitendra,Ponnusamy Pazhaniandi Prabhakaran,Tanwar Vinay Kumar,Das Sudip Kumar,Goswami Meena

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02807.x/fullpdf

Reference43 articles.

1. Free radicals and health: is vitamin E answer?;Ahmad;Food Science & Technology,1996

2. Turmeric and curcumin: biological actions and medicinal applications;Chattopadhyay;Current Science,2004

3. In Vitro inhibition of lipid peroxidation in fish by turmeric (Curcuma longa);D'Souza;Indian Journal of Clinical Biochemistry,2006

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2. Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers;Frontiers in Sustainable Food Systems;2023-10-10

3. The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf;Applied Sciences;2022-10-21

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5. Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs;Food Control;2021-10

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