The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef-Reference-Cited by-同舟云学术

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The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

Published:2018-02-28 Issue:10 Volume:98 Page:3728-3734
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Wójciak Karolina M¹^ORCID,Kęska Paulina¹,Okoń Anna¹,Solska Elżbieta¹,Libera Justyna¹,Dolatowski Zbigniew J¹

Affiliation:

1. University of Life Sciences in Lublin; Department of Meat Technology and Food Quality; Lublin Poland

Funder

Minister of Agriculture and Rural Development

Publisher

Wiley

Subject

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

Reference33 articles.

1. The use and control of nitrate and nitrite for the processing of meat products;Honikel;Meat Sci,2008

2. Novel Synthesis of Cooked Cured-Meat Pigment;Shahidi;J Food Sci,2006

3. Nitrite and nitrosyl compounds in food preservation;Cammack;BBA - Bioenergetics,1999

4. Use of sodium nitrite in cured meats today;Cassens;Food Technol,1995

5. Strategies for designing novel functional meat products;Arihara;Meat Sci,2006

Cited by 14 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. Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages;Foods;2023-12-19

2. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review;Foods;2023-10-01

3. The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat;Foods;2023-06-13

4. Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf;Journal of Food Quality;2022-04-12

5. A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types;Foods;2021-10-23

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