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There are 26144 results for: content related to: Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

  1. Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter-Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

    Journal of Food Science

    Volume 53, Issue 2, March 1988, Pages: 388–390, K.S. RHEE, R. LEU, Y.A. ZIPRIN, J.T. KEETON, J.J. BOHAC and H.R. CROSS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb07712.x

  2. Oxidative Stability of Batter-Breaded Restructured Nuggets Processed from Prerigor Pork

    Journal of Food Science

    Volume 53, Issue 4, July 1988, Pages: 1047–1050, K.S. RHEE, J.T. KEETON, Y.A. ZIPRIN, R. LEU and J.J. BOHAC

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb13526.x

  3. Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

    Journal of Food Science

    Volume 50, Issue 5, September 1985, Pages: 1388–1391, K. S. RHEE, C. VANDERZANT, J. T. KEETON, J. G. EHLERS and R. LEU

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb10483.x

  4. Use of Glandless Cottonseed and Sunflower Seed Products in Batter/Breading for Fried Beef Patties

    Journal of Food Science

    Volume 49, Issue 4, July 1984, Pages: 1224–1225, KI SOON RHEE

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb10441.x

  5. LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY

    Journal of Food Biochemistry

    Volume 11, Issue 1, March 1987, Pages: 1–15, KI SOON RHEE and YOLANDA A. ZIPRIN

    Article first published online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1987.tb00109.x

  6. Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 1052–1057, S. A. KULSHRESTHA and K. S. RHEE

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10931.x

  7. COMPARISON OF BATTER-BREADED BEEF NUGGETS DEEP-FRIED IN COTTONSEED AND SOYBEAN OILS AND LIQUID SHORTENINGS

    Journal of Muscle Foods

    Volume 3, Issue 3, August 1992, Pages: 229–242, S.E. HOUSSON, Y.A. ZIPRIN and K.S. RHEE

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1992.tb00478.x

  8. Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 949–962, K.S. RHEE, Y.A. ZIPRIN, C.E. BISHOP and D.F. WALDRON

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15013.x

  9. Lipid Oxidation Potential of Beef, Chicken, and Pork

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 8–12, K.S. RHEE, L.M. ANDERSON and A.R. SAMS

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14714.x

  10. COMPARATIVE STUDY OF SHELF-LIFE OF FRANKFURTERS CONTAINING PLANT PROTEIN ADDITIVES

    Journal of Food Quality

    Volume 15, Issue 3, July 1992, Pages: 211–224, C. R. WANG and J. F. ZAYAS

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1992.tb00987.x

  11. Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets

    Journal of Food Science

    Volume 57, Issue 3, May 1992, Pages: 789–791, K.S. RHEE, S.E. HOUSSON and Y.A. ZIPRIN

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08101.x

  12. A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

    Journal of Food Science

    Volume 35, Issue 5, September 1970, Pages: 582–585, VERNON C. WITTE, GARY F. KRAUSE and MILTON E. BAILEY

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1970.tb04815.x

  13. Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 933–936, Y.A. ZIPRIN, K.S. RHEE, L.M. BRAVO-GUTIERREZ and W.N. OSBURN

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08161.x

  14. CALCIUM CHLORIDE EFFECTS ON TBA VALUES OF COOKED MEAT

    Journal of Food Lipids

    Volume 2, Issue 2, June 1995, Pages: 135–143, S.H. CHO and K.S. RHEE

    Article first published online : 4 MAY 2007, DOI: 10.1111/j.1745-4522.1995.tb00037.x

  15. RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION

    Journal of Food Science

    Volume 24, Issue 6, November 1959, Pages: 728–734, MARGARET TIMS YOUNATHAN and BETTY M. WATTS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1959.tb17326.x

  16. Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham

    Journal of Food Science

    Volume 47, Issue 6, November 1982, Pages: 1767–1770, R. L. FREEMAN, A. G. EBERT, R. A. LYTLE and J. N. BACUS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12877.x

  17. PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN-STORED DEBONED (MINCED) FISH FLESH

    Journal of Food Science

    Volume 42, Issue 4, July 1977, Pages: 900–905, T. NAKAYAMA and M. YAMAMOTO

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb12633.x

  18. Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

    Journal of Food Science

    Volume 71, Issue 1, January 2006, Pages: C12–C17, Saumya Dwivedi, Mihir N. Vasavada and Daren Cornforth

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2006.tb12381.x

  19. IMPACT OF IMMATURE FRUITS ON QUALITY OF PEACH PUREE

    Journal of Food Quality

    Volume 15, Issue 3, July 1992, Pages: 169–181, A. R. GONZALEZ, D. B. MARX and J. M. ASELAGE

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1992.tb00984.x

  20. Warmed-Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

    Journal of Food Science

    Volume 51, Issue 5, September 1986, Pages: 1152–1155, JANNITH N. GROS, PAULA M. HOWAT, MARGARET T. YOUNATHAN, ARNOLD M. SAXTON and KENNETH W. McMILLIN

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13071.x