Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.
about
Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewEvaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.Effects of ensiling processes and antioxidants on fatty acid concentrations and compositions in corn silages.Food ingredients as anti-obesity agents: a review.Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives.The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.Studies of levels of biogenic amines in meat samples in relation to the content of additives.Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils.Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals.Optimization of ultrasonic extraction of phenolic antioxidants from green tea using response surface methodology.Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storage.Peach skin powder inhibits oxidation in cooked turkey meat.The Role of Polyphenols in Human Health and Food Systems: A Mini-ReviewDetermination of Antioxidant Compounds in FoodstuffBiogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils ofRosmarinus officinalis
P2860
Q26738476-24EBE209-269F-492F-BFBE-2591C0997B93Q36458653-26197B1D-D1DC-4945-8D5B-8A733C8B7011Q37401018-9EAD9A06-7976-4127-A8C3-8F960D5903EFQ38114511-FC95A4EA-AD29-439D-9FFC-AB2D73AE7243Q38368534-35674E11-5946-4087-B2DB-88634C7E3151Q40190727-98442072-2DF8-4F9F-BCBE-2CAB2B816D88Q40377295-076FC60F-AEB9-486B-9F3C-9A871B89808AQ41570875-8AE58F3B-AF35-4FF9-8E53-FF7C54266E4CQ41872681-DD1FEC3C-AFC6-4737-A7E6-90D28E91DE68Q43157791-37EEEA4F-6B99-4B41-9C07-F9B00537BB60Q43904264-0337ACEC-0938-4286-887B-7CAE19A253D1Q44852502-E8F6205C-4038-4687-9FB0-5648FDCF55D9Q50500824-1A6A97C3-A450-4B6C-A4FC-D314C0B27A3BQ50634440-0F77E912-4BF0-4499-B827-80BA7631361CQ57300045-E3DF282D-4D02-4C10-9449-3F7416D20666Q57614928-12D4F952-8872-4B9D-A52E-2B86D2B3E79BQ58859392-7412F706-92B6-4DCE-A3BA-1793ADF43C7B
P2860
Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@en
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@nl
type
label
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@en
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@nl
prefLabel
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@en
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@nl
P1433
P1476
Utilization of natural antioxi ...... Turkish dry-fermented sausage.
@en
P2093
Hüseyin Bozkurt
P304
P356
10.1016/J.MEATSCI.2006.01.005
P577
2006-02-28T00:00:00Z