Effect of different cooking methods on some lipid and protein components of hamburgers

Meat Science

Volumn 45, Issue 3, 1997, Pages 365-375

  Rodriguez Estrada, M T ^a   Penazzi, G ^a   Caboni, M F ^a   Bertacco, G ^a   Lercker, G ^a  

^a Istituto di Industrie Agrarie   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031286894     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00123-4     Document Type: Article

References (42)

1. Addis, P. B. & Warner, G. J. (1991). In Free Radicals and Food Additives, eds O. I. Aruoma & B. Halliwell. Taylor and Francis Ltd, London, p. 77.
2. Ansari, G. A. S. & Smith, L. L. (1979) J. Chromatogr. 175, 307.
3. Asghar, A., Gray, J. I., Buckley, D. J., Pearson, A. M. & Booren, A. M. (1988) Food Technol. 6, 102.
4. Black, H. S. & Lo, W. B. (1971) Nature 234, 306.
5. Bösinger, S., Luf, W. & Brandl, E. (1993). In International Dairy Journal, Vol. 3, eds P. F. Fox & P. Jelen. Elsevier Science, Oxford, p. 1.
6. Bortolomeazzi, R., Frega, N. & Lercker, G. (1990) Ital. J. Food Sci. 4, 265.
7. Brückner, H. & Hausch, M. (1990a) Milchwiss. 45, 357.
8. Brückner, H. &Hausch, M. (1990b) Milchwiss. 45, 421.
9. Caboni, M. F., Costa, A., Rodriguez-Estrada, M. T. & Lercker, G. (1996). Proc. 18th Int. Sympos, Capillary Chromatography. Riva del Garda, Italy, pp. 2201-2212.
10. Caboni, M. F., Fedrizzi, G. & Lercker, G. (1995). Proc. of Workshop CNR Raisa Flair-Flow Europe. Udine, Italy, 143-148.
11. Caboni, M. F., Zullo, C., Lercker, G. & Capella, P. (1989). Actes du Congrès International Chevreul pour l'Étude des Corps Gras. Angers, France, pp. 199-206.
12. Cannell, L. E., Savell, J. W., Smith, S. B., Cross, H. R. & St. John, L. C. (1989) J. Food Sci. 54, 1163.
13. Christie, W. W. (1982) J. Lipid Res. 23, 1072.
14. Csallany, A. S., Kindom, S. E., Addis, P. B. & Lee, J.-H. (1989) Lipids 24, 645.
15. De Vore, V. R. (1988) J. Food Sci. 53, 1058.
16. Dossena, A., Marchelli, R. & Palla, G. (1991). Proc. Euro Food Chem VI. Hamburg, Germany, p. 269.
17. Erickson, S. K., Matsui, S. M., Strewsbury, M. A., Coopre, A. D. & Gordon, R. (1978) J. Biol. Chem. 253, 4159.
18. Fieser, L. F. & Fieser, M. (1967). In Reagents for Organic Chemistry. John Wiley and Sons, NY, p. 191.
19. Folch, J., Lees, M. & Stanley, G. H. S. (1957) J. Biol. Chem. 726, 497.
20. Fritz, P., Dehne, L. I., Zagon, J. & Bögl, K. W. (1992) Zeitschrift für Erährungswiss. 31, 219.
21. Kaluzny, M. A., Duncan, L. A., Merritt, M. V. & Epps, D. E. (1985) J. Lipids Res. 26, 135.
22. Maga, J. A. (1984) J. Agric. Food Chem. 32, 955.
23. Marchelli, R., Dossena, A., Palla, G., Audhny-Peaudecerf, M., Lefeuvre, S., Carnevali, P. & Freddi, M. (1992) J. Sci. Food Agric. 59, 217.
24. Moret, S., Cherubin, S. & Lercker, G. (1993). Proc. 15th Int. Symp. Capillary Chromatography. Riva del Garda, Italy, p. 51.
25. Norme Grassi e Derivati (NGD). (1979). Ed. Stazione Sperimentale degli Oli e dei Grassi, Milano, Italy, Metodo NGD C-36.
26. Nourooz-Zadeh, J. & Appelqvist, L.-H. (1988) J. Food Sci. 53, 74.
27. Packer, L. & Walton, J. (1977) Chem. Tech. 7, 276.
28. Park, S. W. & Addis, P. B. (1985) J. Food Sci. 50, 1437.
29. Park, S. W. & Addis, P. B. (1987) J. Food Sci. 52, 1500.
30. Penazzi, G., Caboni, M. F., Zunin, P., Evangelisti, F., Tiscornia, E., Gallina Toschi, T. & Lercker, G. (1995) J. Am. Oil Chem. Soc. 72, 1523.
31. Pie, J. E., Spahis, K. & Seillan, C. (1990) J. Agric. Food Chem. 38, 973.
32. Pie, J. E., Spahis, K. & Seillan, C. (1991) J. Agric. Food Chem. 39, 250.
33. Pirini, A., Conte, L. S., Francioso, O. & Lercker, G. (1992) J. High Res. Chrom. 15, 165.
34. Raymond, M. L. (1980) J. Food Sci. 45, 56.
35. Resmini, P., Uberti, A. & Pellegrino, L. (1985). In Aggiornamenti sulle Metodiche Analitiche per il Controllo della Qualitè dei Formaggi, eds C. Pompei and M. Lucisano. CNR-IPRA, Roma, Italy.
36. Sander, B. D., Addis, P. B., Park, S. W. & Smith, D. E. (1989) J. Food Protection 52, 109.
37. Sevanian, A. (1991). Personal communication.
38. Sevanian, A. & Peterson, A. R. (1986) Food Chem. Toxicol. 24, 1103.
39. Sullivan, E. F. (1976) J. Am. Oil Chem. Soc. 53, 358.
40. Sweeley, C. C., Bentley, R., Makita, M. & Wells, W. W. (1963) J. Am. Chem. Soc. 85, 2497.
41. Takagi, T., Mitsuno, Y. & Masumura, M. (1977) Lipids 13, 147.
42. Wood-Rethwill, J. C. & Warthesen, J. J. (1980) J. Food Sci. 45, 1637.