The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.
about
Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold StorageEffects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage.Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage.Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated StorageUnderstanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef PattiesEffect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening.A comparative study on the effect of rosemary extract and sodium ascorbate on lipid and pigment oxidative stability of liver pate.The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere.Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.Peach skin powder inhibits oxidation in cooked turkey meat.Linoleic acid, α-linolenic acid and enterolactone affect lipid oxidation and expression of lipid metabolism and antioxidant-related genes in hepatic tissue of dairy cows.Active packaging of chicken meats with modified atmosphere including oxygen scavengers.Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef pattiesRecent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods
P2860
Q33883967-17905175-910C-483C-AD44-EF20DB28D180Q33884867-F09B7028-82F6-47FD-870A-5F1B69F4E0FBQ34113278-076A850D-C4FC-4C45-85F9-7FAA4E4DBB3BQ36136001-BE710B40-9CEA-4FEC-B735-E54BD38D3693Q37843884-D3FB0161-BC39-42BE-8E73-56AE58CA7605Q38284521-F1444DFF-E66E-4CC3-91C1-33D432225554Q41113850-58AB36C8-863E-47C0-8244-FDC0A72D7C75Q41394933-044AA738-6BF1-4353-9A5A-D144C06AA324Q43224500-047D6DC2-7D97-403E-8AD9-3C44A115CDD0Q48225508-6FF70D47-EF78-4418-A257-8D7B39537A5EQ48831689-32188214-B67C-4DFC-A2D1-2A6890F82B31Q50634440-9CD98AB4-14E3-4859-96BF-0CA9EE2CB5A8Q50927756-ED391EAF-9AF0-40DE-BED2-75E7C501C08BQ51130640-AE0864B8-E919-49F7-9C18-D38481222E80Q57902747-8D070BDE-A25F-44CB-9580-71A141BA5CE1Q58874314-6524833B-FE72-4507-938E-78E2B219775F
P2860
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.
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
The combined effect of antioxi ...... patties during chill storage.
@en
The combined effect of antioxi ...... patties during chill storage.
@nl
type
label
The combined effect of antioxi ...... patties during chill storage.
@en
The combined effect of antioxi ...... patties during chill storage.
@nl
prefLabel
The combined effect of antioxi ...... patties during chill storage.
@en
The combined effect of antioxi ...... patties during chill storage.
@nl
P1433
P1476
The combined effect of antioxi ...... patties during chill storage.
@en
P2093
Marchen S Hviid
P304
P356
10.1016/J.MEATSCI.2006.11.003
P577
2006-12-28T00:00:00Z