OILSEED PROTEIN INGREDIENTS AS ANTIOXIDANT FOR MEAT IN FOODSERVICE

被引：20

作者：

RHEE, KS

ZIPRIN, YA

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 04期

关键词：

D O I：

10.4315/0362-028X-44.4.254

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：254 / 256

页数：3

共 22 条

[1] SOY PROCESSING - FROM BEANS TO INGREDIENTS [J].

ALDEN, DE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1975, 52 (04) :A244-A248

[2]

HAMMERSCHMIDT PA, 1978, J FOOD SCI, V43, P566

[3]

KOTULA AW, 1976, J FOOD SCI, V41, P1142, DOI 10.1111/j.1365-2621.1976.tb14404.x

[4] AUTOXIDATION OF TURKEY LIPIDS [J].

MARION, WW ;

FORSYTHE, RH .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :530-&

[5]

MARTINEZ WH, 1970, 3RD P INT C FOOD SCI, P248

[6] ANTIOXIDATIVE AND ANTIHEMOLYTIC ACTIVITIES OF SOYBEAN ISOFLAVONES [J].

NAIM, M ;

GESTETNER, B ;

BONDI, A ;

BIRK, Y .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) :1174-1177

[7] MALONALDEHYDE, LIPID OXIDATION, AND THIOBARBITURIC ACID TEST [J].

PATTON, S .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (03) :114-114

[8] SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS [J].

PRATT, DE ;

BIRAC, PM .

JOURNAL OF FOOD SCIENCE, 1979, 44 (06) :1720-1722

[9] WATER-SOLUBLE ANTIOXIDANT ACTIVITY IN SOYBEANS [J].

PRATT, DE .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :322-&

[10]

RAMSEY MB, 1963, FOOD TECHNOL-CHICAGO, V17, P1056

← 1 2 3 →