4.5 Article

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Berry pomace - a review of processing and chemical analysis of its polyphenols

Susanne Struck et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

Eric N. Ponnampalam et al.

LIPIDS (2014)

Article Food Science & Technology

Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions

Joaquin Martinez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Review Food Science & Technology

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Xiang Dong Sun et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)

Article Food Science & Technology

Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

Maria Dolores Garrido et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Agriculture, Multidisciplinary

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

Hueseyin Bozkurt et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Food Science & Technology

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

S. G. Sayago-Ayerdi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Grape seed extract as antioxidant in cooked, cold stored turkey meat

MB Mielnik et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Food Science & Technology

Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef

RJ Jones

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Food Science & Technology

Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres

G Tewari et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

Article Food Science & Technology

Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

SZ Tang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)