Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants-Reference-Cited by-同舟云学术

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Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants

Published:2014-12-30 Issue:4 Volume:13 Page:393-401
ISSN:1644-0730
Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
language:
Short-container-title:Acta Sci Pol Technol Aliment

Author:

Szymandera-Buszka Krystyna, ,Hęś Marzanna,Waszkowiak Katarzyna,Jędrusek-Golińska Anna

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Food Science

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage;Frontiers in Veterinary Science;2022-12-08

2. Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine;Sustainability;2021-04-22

3. Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification;Foods;2021-03-10

4. Degradation of vitamins;Chemical Changes During Processing and Storage of Foods;2021

5. Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat;LWT;2020-12

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