Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

Artículos similares

Irradiation of maize and bean flours: effects on starch physicochemical properties

Acceso

Rombo, G. O. Taylor, J. R. N. Minnaar, A. Pág. 350 - 356

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of gamma irradiation on physical and chemical properties of chickpeas (Cicer arietinum)

Acceso

Graham, J. A. Panozzo, J. F. Lim, P. C. Brouwer, J. B. Pág. 1599 - 1605

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Postharvest Biology and Technology - Shortwave Ultraviolet Irradiation for Control of Decay Caused by Botrytis cinerea in Bell Pepper: Induced Resistance and Germicidal Effects

Acceso

Mercier, Julien; Baka, Mebarek; Reddy, Baskhara; Corcuff, Ronan; Arul, Josep Pág. 128 - 133

Revista: JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE

Accumulation of anthocyanins and quercetin glycosides in 'Gala' and 'Royal Gala' apple fruit skin with UV-B-Visible irradiation: modifying effects of fruit maturity, fruit side, and temperature

Acceso

Reay, P.F.; Lancaster, J.E. Pág. 57 - 68

Revista: SCIENTIA HORTICULTURAE

Effects of irradiation on respiration and ethylene production of apple slices

Acceso

Gunes, G; Watkins, C B; Hotchkiss, J H Pág. 1169 - 1175

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE