(Q47747955)

5 February 2018

title

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties (English)

1 reference

5 February 2018

author name string

E Aida Peña-Ramos

series ordinal

1

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5 February 2018

Youling L Xiong

series ordinal

2

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5 February 2018

publication date

1 July 2003

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5 February 2018

number of pages

5

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inferred from page(s)

published in

Meat Science

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5 February 2018

volume

64

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5 February 2018

issue

3

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5 February 2018

page(s)

259-263

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5 February 2018

Antioxidant activity of carnosine in cooked ground pork

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Antioxidative activity of whey protein hydrolysates in a liposomal system

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Lipid oxidation on foods

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoids on the activation of mutagens and drug-metabolizing enzymes in mice

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

Mechanisms of the antioxidant activity of a high molecular weight fraction of whey

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900187-0

7 January 2021

10.1016/S0309-1740(02)00187-0

Identifiers

DOI

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5 February 2018

1 reference

5 February 2018