Thiobarbituric acid test for monitoring lipid oxidation in meat
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Characterization and potential use of cuttlefish skin gelatin hydrolysates prepared by different microbial proteases.In vitro antioxidant properties of mangosteen peel extract.Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage.Recent Advancements in the LC- and GC-Based Analysis of Malondialdehyde (MDA): A Brief Overview.Characterization of the antioxidant fraction of Trapa japonica pericarp and its hepatic protective effects in vitro and in vivo.Food safety concerns deriving from the use of silver based food packaging materials.Quality changes of chicken meat jerky with different sweeteners during storage.Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation.Effects of synbiotic supplementation on growth performance, carcass characteristics, meat quality and muscular antioxidant capacity and mineral contents in broilers.Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging.Scientific Opinion on Safety and efficacy of Sel-Plex® (organic form of selenium produced bySaccharomyces cerevisiaeCNCM I-3060) for all speciesCombined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets.Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.Evaluation of epigallocatechin gallate and epicatechin gallate effects on acrylamide-induced neurotoxicity in rats and cytotoxicity in PC 12 cells.Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage.Neuroprotective potential of crocin against malathion-induced motor deficit and neurochemical alterations in rats.Synergistic effect of spice extracts and modified atmospheric packaging towards non-thermal preservation of chicken meat under refrigerated storage.Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary ExtractsEffect of Soluble CO2Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax)Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixturesQuality Changes During Storage of Fish Sausages Containing Dietary FiberCINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGEImpact of Dietaryα-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
P2860
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P2860
Thiobarbituric acid test for monitoring lipid oxidation in meat
description
article
@en
im Juli 1997 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 1997
@uk
name
Thiobarbituric acid test for monitoring lipid oxidation in meat
@en
Thiobarbituric acid test for monitoring lipid oxidation in meat
@nl
type
label
Thiobarbituric acid test for monitoring lipid oxidation in meat
@en
Thiobarbituric acid test for monitoring lipid oxidation in meat
@nl
prefLabel
Thiobarbituric acid test for monitoring lipid oxidation in meat
@en
Thiobarbituric acid test for monitoring lipid oxidation in meat
@nl
P2093
P1433
P1476
Thiobarbituric acid test for monitoring lipid oxidation in meat
@en
P2093
Jose A. Fernández-López
Jose A. Pérez-Álvarez
Juana Fernández
P304
P356
10.1016/S0308-8146(96)00114-8
P577
1997-07-01T00:00:00Z