Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

(2021) Juan D. Rios-Mera et al.   MEAT SCIENCE

Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat

(2021) Oladipupo Odunayo Olatunde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties

(2021) Yong Li et al.   MEAT SCIENCE

Synthesis and evaluation of acetylferulic paeonol ester and ferulic paeonol ester as potential antioxidants to inhibit fish oil oxidation

(2021) Lijuan Yu et al.   FOOD CHEMISTRY

(−)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment

(2020) Xiufang Dong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

(2020) Hildur Inga Sveinsdóttir et al.   FOOD CHEMISTRY

Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

(2020) Ricardo Prego et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of oil matrixes on stability, antioxidant activity, bioaccessibility and bioavailability of astaxanthin ester

(2020) Lu Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

(2020) Parastoo Pourashouri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms

(2020) Jin Zhang et al.   FOOD CHEMISTRY

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

(2020) Yunpeng Hu et al.   FOOD CHEMISTRY

Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking

(2020) Wen-qiang Cai et al.   FOOD CONTROL

Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure

(2020) Caiyue Zhang et al.   FOOD CHEMISTRY

Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro

(2020) Zixu Wang et al.   FOOD CHEMISTRY

Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions

(2020) Jilu Feng et al.   FOOD HYDROCOLLOIDS

Hydroxycinnamic acids and human health. Recent advances

(2019) Vasile Coman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

(2019) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

(2019) Yue-wen Chen et al.   FOOD CONTROL

A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

(2018) Janna Cropotova et al.   FOOD CONTROL

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles

(2018) B. Uttaro et al.   MEAT SCIENCE

Effects of the anti-microbial peptide pardaxin plus sodium erythorbate dissolved in different gels on the quality of Pacific white shrimp under refrigerated storage

(2017) Wei-Hsuan Hsu et al.   FOOD CONTROL

Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizer

(2017) Dominika Kulig et al.   MEAT SCIENCE

A functional role identified for conserved charged residues at the active site entrance of lipoxygenase with double specificity

(2016) Jean-Christophe Alberti et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage

(2016) C. Vaisali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

(2016) Hong-bo Mi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

(2015) Junke Li et al.   FOOD CONTROL

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

(2015) Sajid Maqsood et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage

(2014) Bruno Chacon Figueirêdo et al.   FOOD RESEARCH INTERNATIONAL

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

(2013) Li Huang et al.   MEAT SCIENCE

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

In vitro antioxidant study of vegetable oils containing conjugated linolenic acid isomers

(2011) Siddhartha S. Saha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

(2010) Rui Ganhão et al.   FOOD CHEMISTRY

The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)

(2010) Sutheera Khantaphant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage

(2009) Seyed Vali Hosseini et al.   FOOD CHEMISTRY

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