Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties-Reference-Cited by-同舟云学术

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Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Published:2018-09-27 Issue:3 Volume:99 Page:1108-1116
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arcanjo Narciza MO¹,Ventanas Sonia²,González-Mohíno Alberto²^ORCID,Madruga Marta S¹,Estévez Mario²^ORCID

Affiliation:

1. Department of Food Engineering; Federal University of Paraiba; João Pessoa Brazil

2. Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura; Cáceres Spain

Funder

Secretaría de Estado de Investigación, Desarrollo e Innovación

Ministry of Economics and Competitiveness

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9278/fullpdf

Reference57 articles.

1. Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators;Resano;Meat Sci,2018

2. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades;Legako;Meat Sci,2016

3. Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study;Boldo;Maturitas,2018

4. Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors;Fogelholm;Eur J Clin Nutr,2015

5. DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity;Hemeryck;Food Chem Toxicol,2018

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1. Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics;NFS Journal;2024-06

2. Nutritional, physical, and flavour properties of cooked marinated meat products;Food Science of Animal Products;2023-12

3. Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat;LWT;2023-03

4. Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere;Food Microbiology;2023-02

5. A Review of Honey Application in Marinades Towards Hetero-Cyclic Amines (HCA) Formation;Advances in Environmental Engineering and Green Technologies;2022-12-19

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