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Results: 1-12 |
Results: 12
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
Authors: Schwarz, K Bertelsen, G Nissen, LR Gardner, PT Heinonen, MI Hopia, A Huynh-Ba, T Lambelet, P McPhail, D Skibsted, LH Tijburg, L
Citation: K. Schwarz et al., Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds, EUR FOOD RE, 212(3), 2001, pp. 319-328
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
Authors: Byrne, DV Bredie, WLP Bak, LS Bertelsen, G Martens, H Martens, M
Citation: Dv. Byrne et al., Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress, MEAT SCI, 59(3), 2001, pp. 229-249
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
Authors: Juncher, D Ronn, B Mortensen, ET Henckel, P Karlsson, A Skibsted, LH Bertelsen, G
Citation: D. Juncher et al., Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork, MEAT SCI, 58(4), 2001, pp. 347-357
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
Authors: Juncher, D Vestergaard, CS Soltoft-Jensen, J Weber, CJ Bertelsen, G Skibsted, LH
Citation: D. Juncher et al., Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product, MEAT SCI, 55(4), 2000, pp. 483-491
Influence of supranutritional vitamin E and copper on alpha-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M-Psoas major and M-Longissimus dorsi
Authors: Lauridsen, C Jensen, SK Skibsted, LH Bertelsen, G
Citation: C. Lauridsen et al., Influence of supranutritional vitamin E and copper on alpha-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M-Psoas major and M-Longissimus dorsi, MEAT SCI, 54(4), 2000, pp. 377-384
Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere
Authors: Moller, JKS Jensen, JS Olsen, MB Skibsted, LH Bertelsen, G
Citation: Jks. Moller et al., Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere, MEAT SCI, 54(4), 2000, pp. 399-405
Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
Authors: Jakobsen, M Bertelsen, G
Citation: M. Jakobsen et G. Bertelsen, Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition, MEAT SCI, 54(1), 2000, pp. 49-57
Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study
Authors: Brondum, J Byrne, DV Bak, LS Bertelsen, G Engelsen, SB
Citation: J. Brondum et al., Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study, MEAT SCI, 54(1), 2000, pp. 83-95
Protection of dehydrated chicken meat by natural antioxidants as evaluatedby electron spin resonance spectrometry
Authors: Nissen, LR Mansson, L Bertelsen, G Huynh-Ba, T Skibsted, LH
Citation: Lr. Nissen et al., Protection of dehydrated chicken meat by natural antioxidants as evaluatedby electron spin resonance spectrometry, J AGR FOOD, 48(11), 2000, pp. 5548-5556
Potential of biobased materials for food packaging
Authors: Petersen, K Nielsen, PV Bertelsen, G Lawther, M Olsen, MB Nilsson, NH Mortensen, G
Citation: K. Petersen et al., Potential of biobased materials for food packaging, TRENDS FOOD, 10(2), 1999, pp. 52-68
Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat
Authors: Byrne, DV Bak, LS Bredie, WLP Bertelsen, G Martens, M
Citation: Dv. Byrne et al., Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat, J SENS STUD, 14(1), 1999, pp. 47-65
Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis)
Authors: Bak, LS Andersen, AB Andersen, EM Bertelsen, G
Citation: Ls. Bak et al., Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis), FOOD CHEM, 64(2), 1999, pp. 169-175
Risultati: 1-12 |