Measurement of non‐enzymic browning of dehydrated and intermediate moisture meat
- 1 February 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (2), 165-172
- https://doi.org/10.1002/jsfa.2740370211
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- A Simplified Method for Determination of Browning in Dairy PowdersJournal of Food Science, 1984
- Myosin Cross‐Linking in Freeze‐Dried MeatJournal of Food Science, 1984
- Nonenzymatic Browning of Freeze‐Dried SucroseJournal of Food Science, 1983
- Stability of carotenoids in dehydrated carrotsInternational Journal of Food Science & Technology, 1979
- Reactivity of glycerol in intermediate moisture meatsMeat Science, 1977
- Measurement of non‐enzymic browning of dehydrated carrotJournal of the Science of Food and Agriculture, 1973
- Isolation and characterization of pigments from protein-carbonyl browning systems. Isolation, purification, and propertiesJournal of Agricultural and Food Chemistry, 1970
- Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extractsJournal of the Science of Food and Agriculture, 1957
- Deterioration of dehydrated meat during storage. I.—Non-enzymic deterioration in absence of oxygen at tropical temperaturesJournal of the Science of Food and Agriculture, 1957
- FREEZE-DRIED MEAT. III. NON-OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEFJournal of Food Science, 1956