Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.
about
Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration.Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review.Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat.Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter.Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening.Biological Activities of Three Essential Oils of the Lamiaceae Family.Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage.Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat.Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere StorageAntioxidant and Antimicrobial Properties of Rosemary ( L.): A Review
P2860
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P2860
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh
2013年學術文章
@zh-hant
name
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@en
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@nl
type
label
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@en
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@nl
prefLabel
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@en
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@nl
P50
P1433
P1476
Thiol oxidation and protein cr ...... oregano, rosemary, or garlic.
@en
P2093
Gema Nieto
P304
P356
10.1016/J.MEATSCI.2013.05.016
P577
2013-05-16T00:00:00Z