EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of c-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef



Effect of c-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef



Journal of Food Science 68(8): 23-9




(PDF 0-2 workdays service: $29.90)

Accession: 017870901

Download citation: RISBibTeXText



Related references

Effect of gamma-oryzanol on the flavor and oxidative stability of refrigerated cooked beef. Journal of Food Science 68(8): 2423-2429, September, 2003

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. Journal of Food Science 72(4): S282-S288, 2007

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during (oxidative stability of refrigerated storage cooked patties). Journal of Food Science 71(3): C109-C114, 2006

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science 71(4): C109-C114, 2006

Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef. Journal of Food Science 61(6): 1271-1274, 1996

Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties. Meat Science 71(2): 392-396, 2005

A quality comparison of frozen and refrigerated cooked sliced beef. 2. relationships between gas chromatographic data and flavor scores. Journal of food science: 37 (2) 234-239, 1972

Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat. Poultry Science 76(4): 634-641, 1997

Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants. Journal of the Science of Food and Agriculture 91(5): 963-968, 2011

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat. Poultry Science 92(1): 243-249, 2013

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork. Meat Science 89(4): 405-411, 2012

Effects of kimchi ethanolic extracts on oxidative stability in refrigerated cooked pork. 2011

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science 88(1): 139-144, 2011

Oxidative stability and sensory attributes of prerigor cooked beef steak. Journal of food science 65(8): 1382-1385, 2000