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There are 46950 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

    Version of Record 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

    Version of Record online : 5 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00026.x

  3. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09908.x

  4. 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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb08938.x

  5. 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

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03084.x

  6. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

    Journal of Food Quality

    Volume 37, Issue 3, June 2014, Pages: 203–212, Betül Kodal Coşkun, Eda Çalikoğlu, Zehra Karagöz Emiroğlu and Kezban Candoğan

    Version of Record online : 13 MAY 2014, DOI: 10.1111/jfq.12089

  7. Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Pages: 893–897, B.W. BERRY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01559.x

  8. 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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb13529.x

  9. 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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05644.x

  10. 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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12877.x

  11. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07168.x

  12. 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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13071.x

  13. Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef

    Journal of Food Science

    Volume 67, Issue 1, January 2002, Pages: 77–83, M.S. Chung, J.H. Lee and D.B. Min

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb11362.x

  14. EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF

    Journal of Food Science

    Volume 43, Issue 2, March 1978, Pages: 289–291, S. G. THOMPSON, H. W. OCKERMAN, V. R. CAHILL and R. F. PLIMPTON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02287.x

  15. Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3463–3468, E.A. Kusmider, J.G. Sebranek, S.M. Lonergan and M.S. Honeyman

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09606.x

  16. Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 351–352, KI SOON RHEE, GARY C. SMITH and KHEE CHOON RHEE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10741.x

  17. EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITY OF PRECOOKED BEEF CRUMBLES

    Journal of Muscle Foods

    Volume 8, Issue 3, September 1997, Pages: 301–314, B.W. BERRY, K.K. SCHELLER, Q. LIU, D.M. SCHAEFER and M.E. BIGNER

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1997.tb00634.x

  18. 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

    Version of Record online : 20 OCT 2013, DOI: 10.1111/jfpp.12163

  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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08042.x

  20. 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

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb08004.x