✦ LIBER ✦

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

✍ Scribed by Lorenzo, José M.; Domínguez, Rubén

Book ID: 121846985
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 313 KB
Volume: 29
Category: Article
ISSN: 0882-5734
DOI: 10.1002/ffj.3201

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of thermal treatment on format

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

✍ Domínguez, Ruben; Gómez, María; Fonseca, Sonia; Lorenzo, José M. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 651 KB

Effect of different cooking methods on l

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

✍ Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 445 KB

Cholesterol and Lipid Oxidation Products

Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time

✍ M. Du; K.C. Nam; D.U. Ahn 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 112 KB

Lipid Oxidation in Cooked Pork as Affect

Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

✍ E.R. KINGSTON; F.J. MONAHAN; D.J. BUCKLEY; P.B. LYNCH 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 99 KB

Antioxidative Effects of Glycosyl-ascorb

Antioxidative Effects of Glycosyl-ascorbic Acids Synthesized by Maltogenic Amylase to Reduce Lipid Oxidation and Volatiles Production in Cooked Chicken Meat

✍ LEE, Soo-Bok; NAM, Ki-chang; LEE, Sung-Joon; LEE, Jong-Ho; INOUYE, Kuniyo; PARK, 📂 Article 📅 2004 🏛 Japan Science and Technology Information Aggregato 🌐 English ⚖ 157 KB

Effects of green tea catechin on the lip

Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid

✍ Mun Yhung Jung 📂 Article 📅 2011 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 501 KB