The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

(2013) Małgorzata KARWOWSKA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

(2013) Eveline De Mey et al.   MEAT SCIENCE

Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity

(2012) Christina Engels et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

(2012) CD Capitani et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The effect of kimchi on the microbiological stability of fermented sausage

(2012) Young-Seo Park et al.   MEAT SCIENCE

Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

(2011) Eduardo Bázan-Lugo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

(2010) Fernando B. Luciano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prospects for new technology of meat processing in Japan

(2010) Ryoichi Sakata   MEAT SCIENCE

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

(2010) D.S. Tsoukalas et al.   MEAT SCIENCE

Biologically important thiols in aqueous extracts of spices and evaluation of their in vitro antioxidant properties

(2009) Kalyan Reddy Manda et al.   FOOD CHEMISTRY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)

(2009) Hyun Kyoung Ju et al.   FOOD CHEMISTRY

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

(2009) S.G. Sáyago-Ayerdi et al.   MEAT SCIENCE

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

(2009) Mi-Ai Lee et al.   MEAT SCIENCE

Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder

(2008) Amanda S. Teets et al.   MEAT SCIENCE

New strategies for reducing the pork back-fat content in typical Italian salami

(2008) Matteo Alessandro Del Nobile et al.   MEAT SCIENCE