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There are 6331 results for: content related to: Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

  1. Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: C292–C297, Mihir N. Vasavada, Saumya Dwivedi and Daren Cornforth

    Article first published online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00039.x

  2. Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: C242–C246, M.N. Vasavada and D.P. Cornforth

    Article first published online : 5 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00026.x

  3. Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 234–236, J. SCOTT SMITH and MOHAMMED ALFAWAZ

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05644.x

  4. Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres

    Journal of Food Science

    Volume 69, Issue 8, October 2004, Pages: C608–C614, L. John, D. Cornforth, C.E. Carpenter, O. Sorheim, B.C. Pettee and D.R. Whittier

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09908.x

  5. Lipid Oxidation in Ground Beef Patties as Affected by Time-Temperature and Product Packaging Parameters

    Journal of Food Science

    Volume 53, Issue 3, May 1988, Pages: 714–717, M. BHATTACHARYA, M.A. HANNA and R.W. MANDIGO

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb08938.x

  6. TBA Values and 7-Ketocholesterol in Refrigerated Raw and Cooked Ground Beef

    Journal of Food Science

    Volume 53, Issue 4, July 1988, Pages: 1058–1061, V.R. DE VORE

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb13529.x

  7. 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

  8. Oxidative Stability of Meat Lipids

    Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

    Ronald B. Pegg, Fereidoon Shahidi, Pages: 67–104, 2008

    Published Online : 16 APR 2008, DOI: 10.1002/9780470385081.ch4

  9. Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey

    Journal of Food Science

    Volume 67, Issue 2, March 2002, Pages: 615–618, D.P. Cornforth and E.M. West

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb10647.x

  10. Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: C250–C253, Mihir N. Vasavada and Daren P. Cornforth

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07168.x

  11. Use of Cinnamaldehyde as a Potential Antioxidant in Ground Spent Hen Meat

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1911–1917, B.M. Naveena, M. Muthukumar, A.R. Sen, Y. Praveen Kumar and M. Kiran

    Article first published online : 20 OCT 2013, DOI: 10.1111/jfpp.12163

  12. EFFECTS OF SESAME LIGNAN EXTRACT ON LINOLEIC ACID, LIPID OXIDATION, COLOR AND TEXTURAL PROPERTIES OF GROUND PORK, AND SAUSAGE PRODUCTS

    Journal of Food Lipids

    Volume 11, Issue 2, June 2004, Pages: 131–145, S. H. CHO, B. Y. PARK, J. H. KIM, K. M. PARK, S. N. RYU and J. M. LEE

    Article first published online : 26 APR 2007, DOI: 10.1111/j.1745-4522.2004.tb00266.x

  13. Lipid Oxidation/Stability

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 513–564, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch13

  14. Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

    Journal of Food Science

    Volume 60, Issue 5, September 1995, Pages: 992–995, A. J. BEDINGHAUS and H. W. OCKERMAN

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06277.x

  15. Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef

    Journal of Food Science

    Volume 56, Issue 1, January 1991, Pages: 172–174, M. M. FAROUK, J. F. PRICE and A. M. SALIH

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb08004.x

  16. THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS

    Journal of Muscle Foods

    Volume 5, Issue 1, February 1994, Pages: 1–14, NURMAHMUDI, K.E. BELK and R.K. MILLER

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1994.tb00514.x

  17. Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

    Journal of Food Science

    Volume 66, Issue 5, June 2001, Pages: 662–667, S. Vara-ubol and J.A. Bowers

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb04618.x

  18. 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

  19. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging

    Journal of Food Science

    Volume 57, Issue 3, May 1992, Pages: 558–563, M. SUSAN. BREWER, W.ILLIAM G. IKINS and C.AROLE A.Z. HARBERS

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08042.x

  20. Spectrophotometric Measurement of Secondary Lipid Oxidation Products

    Unit

    Current Protocols in Food Analytical Chemistry

    D:

    Ronald B. Pegg

    Published Online : 1 NOV 2001, DOI: 10.1002/0471142913.fad0204s01