4.4 Article

Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of aleurone-rich fraction on the hydration and rheological properties attributes of wheat dough

Xiaoya Li et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Exploiting the bioactive properties of -oryzanol from bran of different exotic rice varieties

Ana Castanho et al.

FOOD & FUNCTION (2019)

Review Food Science & Technology

Effect of high pressure treatment on the color of fresh and processed meats: A review

K. H. Bak et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

Effect of tomato paste addition and high pressure processing to preserve pork burgers

Gonzalo Amaro-Blanco et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria

R. Pacheco-Ordaz et al.

LETTERS IN APPLIED MICROBIOLOGY (2018)

Article Food Science & Technology

Bioavailability, composition and functional characterization of extracts from Oryza sativa L. bran

Sara Martillanes et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Agriculture, Multidisciplinary

Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

Juan M. Perez-Andres et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Food Science & Technology

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Jose M. Lorenzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

EFFECT OF TOMATO POMACE EXTRACTS ON THE SHELF-LIFE OF MODIFIED ATMOSPHERE-PACKAGED LAMB MEAT

A. I. Andres et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Article Green & Sustainable Science & Technology

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Iria Muino et al.

JOURNAL OF CLEANER PRODUCTION (2017)

Article Food Science & Technology

Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content

Isabela Rodrigues et al.

Innovative Food Science & Emerging Technologies (2016)

Review Agriculture, Dairy & Animal Science

Antimicrobial activity of plant-food by-products: A review focusing on the tropics

J. L. Guil-Guerrero et al.

LIVESTOCK SCIENCE (2016)

Article Food Science & Technology

Microbial spoilage, quality and safety within the context of meat sustainability

Linda Saucier

MEAT SCIENCE (2016)

Article Food Science & Technology

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

Sebahattin Serhat Turgut et al.

MEAT SCIENCE (2016)

Review Food Science & Technology

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Marcio Carocho et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Review Food Science & Technology

Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review

Andrew B. Falowo et al.

FOOD RESEARCH INTERNATIONAL (2014)

Review Food Science & Technology

Effects of high pressure processing on lipid oxidation: A review

Lice Gabriela Medina-Meza et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Review Food Science & Technology

Myoglobin Chemistry and Meat Color

Surendranath P. Suman et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Review Food Science & Technology

Quality considerations with high pressure processing of fresh and value added meat products

Bajo Bajovic et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Effect of γ-oryzanol on the flavor and oxidative stability of refrigerated cooked beef

JS Kim et al.

JOURNAL OF FOOD SCIENCE (2003)