Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions

Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-bu...

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Detalles Bibliográficos
Autores principales: Zhang, Zeyu, Meng, Fanyu, Wang, Bei, Cao, Yanping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9468785/
https://www.ncbi.nlm.nih.gov/pubmed/36110401
http://dx.doi.org/10.3389/fnut.2022.966697

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9468785/
https://www.ncbi.nlm.nih.gov/pubmed/36110401
http://dx.doi.org/10.3389/fnut.2022.966697

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