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Results: 1-25 | 26-26
Results: 1-25/26
OXIDATIVE STABILITY OF FROZEN-STORED RAW PORK CHOPS, CHILL-STORED PRE-FROZEN RAW PORK CHOPS, AND FROZEN STORED PRECOOKED SAUSAGES IN RELATION TO DIETARY CUSO4, RAPESEED OIL AND VITAMIN-E
Authors: JENSEN C SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., OXIDATIVE STABILITY OF FROZEN-STORED RAW PORK CHOPS, CHILL-STORED PRE-FROZEN RAW PORK CHOPS, AND FROZEN STORED PRECOOKED SAUSAGES IN RELATION TO DIETARY CUSO4, RAPESEED OIL AND VITAMIN-E, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 363-368
EFFECT OF DIETARY LEVELS OF FAT, ALPHA-TOCOPHEROL AND ASTAXANTHIN ON COLOR AND LIPID OXIDATION DURING STORAGE OF FROZEN RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) AND DURING CHILL STORAGE OF SMOKED TROUT
Authors: JENSEN C BIRK E JOKUMSEN A SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., EFFECT OF DIETARY LEVELS OF FAT, ALPHA-TOCOPHEROL AND ASTAXANTHIN ON COLOR AND LIPID OXIDATION DURING STORAGE OF FROZEN RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) AND DURING CHILL STORAGE OF SMOKED TROUT, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 189-196
WARMED-OVER FLAVOR IN CHILL-STORED PRECOOKED PORK PATTIES IN RELATIONTO DIETARY RAPESEED OIL AND VITAMIN-E SUPPLEMENTATION
Authors: JENSEN C FLENSTEDJENSEN M SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., WARMED-OVER FLAVOR IN CHILL-STORED PRECOOKED PORK PATTIES IN RELATIONTO DIETARY RAPESEED OIL AND VITAMIN-E SUPPLEMENTATION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 154-159
OXIDATIVE AND SENSORY CHANGES DURING BULK AND RETAIL STORAGE OF HOT-FILLED TURKEY CASSEROLE
Authors: JUNCHER D HANSEN TB ERIKSEN H SKOVGAARD IM KNOCHEL S BERTELSEN G
Citation: D. Juncher et al., OXIDATIVE AND SENSORY CHANGES DURING BULK AND RETAIL STORAGE OF HOT-FILLED TURKEY CASSEROLE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(6), 1998, pp. 378-381
DIETARY VITAMIN-E - QUALITY AND STORAGE A STABILITY OF PORK AND POULTRY
Authors: JENSEN C LAURIDSEN C BERTELSEN G
Citation: C. Jensen et al., DIETARY VITAMIN-E - QUALITY AND STORAGE A STABILITY OF PORK AND POULTRY, Trends in food science & technology, 9(2), 1998, pp. 62-72
SUPPLEMENTATION OF BROILER DIETS WITH RETINOL ACETATE, BETA-CAROTENE OR CANTHAXANTHIN - EFFECT ON VITAMIN STATUS AND OXIDATIVE STATUS OF BROILERS IN-VIVO AND ON MEAT STABILITY
Authors: JENSEN SK JENSEN C JAKOBSEN K ENGBERG RM ANDERSEN JO LAURIDSEN C SORENSEN P SKIBSTED LH BERTELSEN G
Citation: Sk. Jensen et al., SUPPLEMENTATION OF BROILER DIETS WITH RETINOL ACETATE, BETA-CAROTENE OR CANTHAXANTHIN - EFFECT ON VITAMIN STATUS AND OXIDATIVE STATUS OF BROILERS IN-VIVO AND ON MEAT STABILITY, Acta agriculturae Scandinavica. Section A, Animal science, 48(1), 1998, pp. 28-37
EFFECTS OF DIETARY RAPE SEED OIL, COPPER(II) SULFATE AND VITAMIN-E ONDRIP LOSS, COLOR AND LIPID OXIDATION OF CHILLED PORK CHOPS PACKED IN ATMOSPHERIC AIR OR IN A HIGH OXYGEN ATMOSPHERE
Authors: JENSEN C FLENSTEDJENSEN M SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., EFFECTS OF DIETARY RAPE SEED OIL, COPPER(II) SULFATE AND VITAMIN-E ONDRIP LOSS, COLOR AND LIPID OXIDATION OF CHILLED PORK CHOPS PACKED IN ATMOSPHERIC AIR OR IN A HIGH OXYGEN ATMOSPHERE, Meat science, 50(2), 1998, pp. 211-221
THE ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN DRESSING STORED EXPOSED TO LIGHT OR IN DARKNESS
Authors: MADSEN HL SORENSEN B SKIBSTED LH BERTELSEN G
Citation: Hl. Madsen et al., THE ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN DRESSING STORED EXPOSED TO LIGHT OR IN DARKNESS, Food chemistry, 63(2), 1998, pp. 173-180
THE INFLUENCE OF VITAMIN-C ON THE ANTIOXIDATIVE STATUS OF CHICKENS IN-VIVO, AT SLAUGHTER AND ON THE OXIDATIVE STABILITY OF BROILER MEAT-PRODUCTS
Authors: LAURIDSEN C JENSEN C JAKOBSEN K ENGBERG RM ANDERSEN JO JESNEN SK SORENSEN P HENCKEL P SKIBSTED LH BERTELSEN G
Citation: C. Lauridsen et al., THE INFLUENCE OF VITAMIN-C ON THE ANTIOXIDATIVE STATUS OF CHICKENS IN-VIVO, AT SLAUGHTER AND ON THE OXIDATIVE STABILITY OF BROILER MEAT-PRODUCTS, Acta agriculturae Scandinavica. Section A, Animal science, 47(3), 1997, pp. 187-196
INFLUENCE OF THE OXIDATIVE QUALITY OF DIETARY OIL ON BROILER MEAT STORAGE STABILITY
Authors: JENSEN C ENGBERG R JAKOBSEN K SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., INFLUENCE OF THE OXIDATIVE QUALITY OF DIETARY OIL ON BROILER MEAT STORAGE STABILITY, Meat science, 47(3-4), 1997, pp. 211-222
OXIDATION IN PRECOOKED MINCED PORK AS INFLUENCED BY CHILL STORAGE OF RAW MUSCLE
Authors: NIELSEN JH SORENSEN B SKIBSTED LH BERTELSEN G
Citation: Jh. Nielsen et al., OXIDATION IN PRECOOKED MINCED PORK AS INFLUENCED BY CHILL STORAGE OF RAW MUSCLE, Meat science, 46(2), 1997, pp. 191-197
EFFECTS OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL DEPOSITION IN PORCINE M-PSOAS MAJOR AND M-LONGISSIMUS-DORSIAND ON DRIP LOSS, COLOR STABILITY AND OXIDATIVE STABILITY OF PORK MEAT
Authors: JENSEN C GUIDERA J SKOVGAARD IM STAUN H SKIBSTED LH JENSEN SK MOLLER AJ BUCKLEY J BERTELSEN G
Citation: C. Jensen et al., EFFECTS OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL DEPOSITION IN PORCINE M-PSOAS MAJOR AND M-LONGISSIMUS-DORSIAND ON DRIP LOSS, COLOR STABILITY AND OXIDATIVE STABILITY OF PORK MEAT, Meat science, 45(4), 1997, pp. 491-500
SCREENING OF ANTIOXIDATIVE ACTIVITY OF SPICES - A COMPARISON BETWEEN ASSAYS BASED ON ESR SPIN-TRAPPING AND ELECTROCHEMICAL MEASUREMENT OF OXYGEN-CONSUMPTION
Authors: MADSEN HL NIELSEN BR BERTELSEN G SKIBSTED LH
Citation: Hl. Madsen et al., SCREENING OF ANTIOXIDATIVE ACTIVITY OF SPICES - A COMPARISON BETWEEN ASSAYS BASED ON ESR SPIN-TRAPPING AND ELECTROCHEMICAL MEASUREMENT OF OXYGEN-CONSUMPTION, Food chemistry, 57(2), 1996, pp. 331-337
THE COMBINED EFFECT OF TOCOPHEROLS, L-ASCORBYL PALMITATE AND L-ASCORBIC-ACID ON THE DEVELOPMENT OF WARMED OVER FLAVOR IN COOKED, MINCED TURKEY
Authors: BRUUNJENSEN L SKOVGAARD IM MADSEN EA SKIBSTED LH BERTELSEN G
Citation: L. Bruunjensen et al., THE COMBINED EFFECT OF TOCOPHEROLS, L-ASCORBYL PALMITATE AND L-ASCORBIC-ACID ON THE DEVELOPMENT OF WARMED OVER FLAVOR IN COOKED, MINCED TURKEY, Food chemistry, 55(1), 1996, pp. 41-47
ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN MINCED, COOKED PORK MEAT
Authors: MADSEN HL ANDERSEN L CHRISTIANSEN L BROCKHOFF P BERTELSEN G
Citation: Hl. Madsen et al., ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN MINCED, COOKED PORK MEAT, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 333-338
STORAGE CHARACTERISTICS OF SOUS VIDE COOKED ROAST BEEF
Authors: HANSEN TB KNOCHEL S JUNCHER D BERTELSEN G
Citation: Tb. Hansen et al., STORAGE CHARACTERISTICS OF SOUS VIDE COOKED ROAST BEEF, International journal of food science & technology, 30(3), 1995, pp. 365-378
SPICES AS ANTIOXIDANTS
Authors: MADSEN HL BERTELSEN G
Citation: Hl. Madsen et G. Bertelsen, SPICES AS ANTIOXIDANTS, Trends in food science & technology, 6(8), 1995, pp. 271-277
EVALUATION OF A MATHEMATICAL-MODEL FOR PREDICTION OF LIPID OXIDATION IN HEAT-TREATED BEEF DURING CHILL STORAGE
Authors: MIELCHE MM BERTELSEN G
Citation: Mm. Mielche et G. Bertelsen, EVALUATION OF A MATHEMATICAL-MODEL FOR PREDICTION OF LIPID OXIDATION IN HEAT-TREATED BEEF DURING CHILL STORAGE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(6), 1995, pp. 415-419
SUPPLEMENTATION OF BROILER DIETS WITH ALL-RAC-ALPHA- OR A MIXTURE OF NATURAL SOURCE RRR-ALPHA-,GAMMA-,DELTA-TOCOPHERYL ACETATE .1. EFFECT ON VITAMIN-E STATUS OF BROILERS IN-VIVO AND AT SLAUGHTER
Authors: JAKOBSEN K ENGBERG RM ANDERSEN JO JENSEN SK LAURIDSEN C SORENSEN P HENCKEL P BERTELSEN G SKIBSTED LH JENSEN C
Citation: K. Jakobsen et al., SUPPLEMENTATION OF BROILER DIETS WITH ALL-RAC-ALPHA- OR A MIXTURE OF NATURAL SOURCE RRR-ALPHA-,GAMMA-,DELTA-TOCOPHERYL ACETATE .1. EFFECT ON VITAMIN-E STATUS OF BROILERS IN-VIVO AND AT SLAUGHTER, Poultry science, 74(12), 1995, pp. 1984-1994
SUPPLEMENTATION OF BROILER DIETS WITH ALL-RAC-ALPHA- OR A MIXTURE OF NATURAL SOURCE RRR-ALPHA-,GAMMA-,DELTA-TOCOPHERYL ACETATE .2. EFFECT ON THE OXIDATIVE STABILITY OF RAW AND PRECOOKED BROILER MEAT-PRODUCTS
Authors: JENSEN C SKIBSTED LH JAKOBSEN K BERTELSEN G
Citation: C. Jensen et al., SUPPLEMENTATION OF BROILER DIETS WITH ALL-RAC-ALPHA- OR A MIXTURE OF NATURAL SOURCE RRR-ALPHA-,GAMMA-,DELTA-TOCOPHERYL ACETATE .2. EFFECT ON THE OXIDATIVE STABILITY OF RAW AND PRECOOKED BROILER MEAT-PRODUCTS, Poultry science, 74(12), 1995, pp. 2048-2056
CHROMATOGRAPHIC ISOLATION OF ANTIOXIDANTS GUIDED BY A METHYL LINOLEATE ASSAY
Authors: BERTELSEN G CHRISTOPHERSEN C NIELSEN PH MADSEN HL STADEL P
Citation: G. Bertelsen et al., CHROMATOGRAPHIC ISOLATION OF ANTIOXIDANTS GUIDED BY A METHYL LINOLEATE ASSAY, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1272-1275
APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR
Authors: MIELCHE MM BERTELSEN G
Citation: Mm. Mielche et G. Bertelsen, APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 322-327
APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR
Authors: MIELCHE MM BERTELSEN G
Citation: Mm. Mielche et G. Bertelsen, APPROACHES TO THE PREVENTION OF WARMED-OVER FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 322-327
ANTIOXIDANT SYNERGISM BETWEEN TOCOPHEROLS AND ASCORBYL PALMITATE IN COOKED, MINCED TURKEY
Authors: BRUUNJENSEN L SKOVGAARD M SKIBSTED LH BERTELSEN G
Citation: L. Bruunjensen et al., ANTIOXIDANT SYNERGISM BETWEEN TOCOPHEROLS AND ASCORBYL PALMITATE IN COOKED, MINCED TURKEY, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(3), 1994, pp. 210-213
THE COMBINED EFFECT OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND MODIFIED ATMOSPHERE PACKAGING AS PROTECTION AGAINST WARMED OVER FLAVOR IN COOKED MINCED PORK MEAT
Authors: HUISMAN M MADSEN HL SKIBSTED LH BERTELSEN G
Citation: M. Huisman et al., THE COMBINED EFFECT OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND MODIFIED ATMOSPHERE PACKAGING AS PROTECTION AGAINST WARMED OVER FLAVOR IN COOKED MINCED PORK MEAT, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(1), 1994, pp. 57-59
Risultati: 1-25 | 26-26