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There are 3289 results for: content related to: Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice ( Glycyrrhiza glabra ) Extract

  1. Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2368–S2376, Inmaculada Gómez, María J. Beriain, María V. Sarriés, Kizkitza Insausti and José A. Mendizabal

    Article first published online : 15 OCT 2014, DOI: 10.1111/1750-3841.12682

  2. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2430–C2439, Monika Gibis and Jochen Weiss

    Article first published online : 7 OCT 2015, DOI: 10.1111/1750-3841.13090

  3. Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: C1499–C1504, Rey D. Vargas-Sánchez, Gastón R. Torrescano-Urrutia, Evelia Acedo-Félix, Elizabeth Carvajal-Millán, Aarón F. González-Córdova, Belinda Vallejo-Galland, María J. Torres-Llanez and Armida Sánchez-Escalante

    Article first published online : 17 JUL 2014, DOI: 10.1111/1750-3841.12533

  4. Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: S1793–S1799, Christian T. Schevey, Stoyan Toshkov and M. Susan Brewer

    Article first published online : 8 OCT 2013, DOI: 10.1111/1750-3841.12276

  5. Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1805–S1810, Rafael Serrano, Jordi Ortuño and Sancho Bañón

    Article first published online : 20 AUG 2014, DOI: 10.1111/1750-3841.12585

  6. Effect of Low-Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: S920–S925, Devapriya Kundu and Richard Holley

    Article first published online : 6 MAY 2013, DOI: 10.1111/1750-3841.12140

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Article first published online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  8. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 641–654, Marzena Danowska-Oziewicz

    Article first published online : 24 SEP 2012, DOI: 10.1111/jfpp.12014

  9. Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C547–C555, Yongli Wang, Feng Li, Hong Zhuang, Lianghao Li, Xiao Chen and Jianhao Zhang

    Article first published online : 10 FEB 2015, DOI: 10.1111/1750-3841.12796

  10. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1646–C1653, Bruno C. Figueirêdo, Neura Bragagnolo, Leif H. Skibsted and Vibeke Orlien

    Article first published online : 28 JUL 2015, DOI: 10.1111/1750-3841.12964

  11. THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK

    Journal of Sensory Studies

    Volume 23, Issue 5, October 2008, Pages: 720–742, M.D. AASLYNG and M.B. FRØST

    Article first published online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00182.x

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    EFFECT OF PREVENTOX ON THE STORAGE STABILITY OF RAW AND PRECOOKED PORK PATTIES

    Journal of Muscle Foods

    Volume 19, Issue 1, January 2008, Pages: 1–16, G. CHEN, Y.L. XIONG, L. WANG, J. GOMEZ-BASAURI and F. NICASTRO

    Article first published online : 7 JAN 2008, DOI: 10.1111/j.1745-4573.2007.00097.x

  13. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 31–42, Manish Kumar and B. D. Sharma

    Article first published online : 15 DEC 2003, DOI: 10.1111/j.1365-2621.2004.00743.x

  14. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: T465–T471, Faris Karim and J. Scott Smith

    Article first published online : 20 JAN 2015, DOI: 10.1111/1750-3841.12748

  15. THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES

    Journal of Food Processing and Preservation

    Volume 33, Issue 4, August 2009, Pages: 473–485, MARZENA DANOWSKA-OZIEWICZ

    Article first published online : 12 JUN 2009, DOI: 10.1111/j.1745-4549.2008.00269.x

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    The Influence of Herbs, Spices, and Regular Sausage and Chicken Consumption on Liking of Reduced Fat Breakfast and Lunch Items

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: S2117–S2126, Sarit Polsky, Jimikaye Beck, Rebecca A. Stark, Zhaoxing Pan, James O. Hill and John C. Peters

    Article first published online : 12 SEP 2014, DOI: 10.1111/1750-3841.12643

  17. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2165–2174, Ninnart Chinprahast, Akarapon Suwannadath and Thiti Homjabok

    Article first published online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03084.x

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    Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 6, November 2015, Pages: 796–812, Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad and Kairam Narsaiah

    Article first published online : 21 AUG 2015, DOI: 10.1111/1541-4337.12156

  19. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Article first published online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481

  20. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: S355–S364, A.C. Lowder and W.N. Osburn

    Article first published online : 22 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01738.x