The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
Authors
Keywords
-
Journal
Foods
Volume 9, Issue 12, Pages 1869
Publisher
MDPI AG
Online
2020-12-15
DOI
10.3390/foods9121869
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage
- (2020) Shun-Hsien Chang et al. Marine Drugs
- Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
- (2020) Karolina Ferysiuk et al. Antioxidants
- Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations
- (2019) Nicholas Rivera et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage
- (2019) Jin-Kyu Seo et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract
- (2019) Karolina Ferysiuk et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products
- (2019) Małgorzata Karwowska et al. Antioxidants
- The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef
- (2018) Karolina M Wójciak et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats
- (2018) Didier Majou et al. MEAT SCIENCE
- Understanding the implications of current health trends on the aroma of wet and dry cured meat products
- (2018) Mónica Flores MEAT SCIENCE
- Nitrates and Nitrites in meat products
- (2018) M. GOVARI (Μ. ΓΚΟΒΑΡΗ) et al. Journal of the Hellenic Veterinary Medical Society
- Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage
- (2018) Sang-Keun Jin et al. MEAT SCIENCE
- Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage
- (2018) Xiao-Jing Fan et al. MEAT SCIENCE
- Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
- (2017) Dong-Min Shin et al. Korean Journal for Food Science of Animal Resources
- Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
- (2016) Camelia Papuc et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products
- (2016) Agnieszka Nowak et al. FOOD MICROBIOLOGY
- A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages
- (2016) Xavier F. Hospital et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
- (2016) Joong-Seok Min et al. Korean Journal for Food Science of Animal Resources
- Factors influencing internal color of cooked meats
- (2016) Surendranath P. Suman et al. MEAT SCIENCE
- Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review
- (2015) Fatma Gassara et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment
- (2015) S.S. Herrmann et al. FOOD CONTROL
- Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı
- (2015) Serkan Kemal BÜYÜKÜNAL et al. Kafkas Universitesi Veteriner Fakultesi Dergisi
- Alternatives to nitrite in processed meat: Up to date
- (2015) Amali U. Alahakoon et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Measurement of antioxidant activity
- (2015) Fereidoon Shahidi et al. Journal of Functional Foods
- Use of acid whey and mustard seed to replace nitrites during cooked sausage production
- (2013) Karolina M. Wójciak et al. MEAT SCIENCE
- 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
- Application of cholesterol determination method to indirectly detect meat and bone meals in ruminant feeds
- (2013) Cecília M. Bandeira et al. QUIMICA NOVA
- New composite nitrite-free and low-nitrite meat-curing systems using natural colorants
- (2013) Mohammad H. Eskandari et al. Food Science & Nutrition
- Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham
- (2012) GARY A. SULLIVAN et al. JOURNAL OF FOOD PROTECTION
- Sodium nitrite: The “cure” for nitric oxide insufficiency
- (2012) Deepa K. Parthasarathy et al. MEAT SCIENCE
- Human safety controversies surrounding nitrate and nitrite in the diet
- (2012) Jeffrey J. Sindelar et al. NITRIC OXIDE-BIOLOGY AND CHEMISTRY
- Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon
- (2011) ARMITRA L. JACKSON et al. JOURNAL OF FOOD PROTECTION
- Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage
- (2011) Yuhai Lin et al. JOURNAL OF FOOD SCIENCE
- Total antioxidant capacities of raw and cooked meats
- (2011) Arda Serpen et al. MEAT SCIENCE
- Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat
- (2010) G. Drabik-Markiewicz et al. FOOD CHEMISTRY
- Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
- (2010) Samooel Jung et al. MEAT SCIENCE
- How is the instrumental color of meat measured?
- (2010) W.N. Tapp et al. MEAT SCIENCE
- Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat
- (2009) G. Drabik-Markiewicz et al. ANALYTICA CHIMICA ACTA
- Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians
- (2008) James Hsu et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search