Add to ORKGIsothermal kinetics of malondialdehyde content in chicken meats . Chemical Reactions in Food VI
The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact o...
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidatio...
International audienceHere we developed an advanced reaction-diffusion model to predict the evolutio...
International audienceLipid oxidation is a classic parameter of meat quality evaluation, mostly when...
Quantitative control of aroma generation during the Maillard reaction presents great scientific and ...
Quantitative control of the Maillard reaction is a challenging and complex task. Kinetic studies, ba...
Lipid oksidasyonu, çiğ veya pişmiş et ürünlerinin buzdolabı ısısında ve dondurulmuş şartlardaki bozu...
The Maillard reaction comprises a complex network of reactions that produce both flavour and colour ...
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chick...
Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed ...
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle wer...
Existing studies reveal that meat flavours from different animal species, although different in tona...
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due...
This paper provides insights in the isothermal gelation behavior of white and red chicken myofibrill...
ABSTRACT Total fat extracted from breast meat, leg meat, and breast skin was analyzed for compositio...
The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact o...
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidatio...
International audienceHere we developed an advanced reaction-diffusion model to predict the evolutio...
International audienceLipid oxidation is a classic parameter of meat quality evaluation, mostly when...
Quantitative control of aroma generation during the Maillard reaction presents great scientific and ...
Quantitative control of the Maillard reaction is a challenging and complex task. Kinetic studies, ba...
Lipid oksidasyonu, çiğ veya pişmiş et ürünlerinin buzdolabı ısısında ve dondurulmuş şartlardaki bozu...
The Maillard reaction comprises a complex network of reactions that produce both flavour and colour ...
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chick...
Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed ...
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle wer...
Existing studies reveal that meat flavours from different animal species, although different in tona...
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due...
This paper provides insights in the isothermal gelation behavior of white and red chicken myofibrill...
ABSTRACT Total fat extracted from breast meat, leg meat, and breast skin was analyzed for compositio...
The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact o...
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidatio...
International audienceHere we developed an advanced reaction-diffusion model to predict the evolutio...