Solubilized cellulose and dehydrated potato extract in cooked, low-fat comminuted beef

Journal of Food Science

Volumn 66, Issue 5, 2001, Pages 758-761

  Katsanidis, E ^a   Meyer, D C ^a   Epley, R J ^a   Addis, P B ^a   Ruan, R ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Potato extract; Precooking beef patties; Rancidity; Solubilized cellulose

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0034879014     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04634.x     Document Type: Article

References (17)

1. Safety issues with antioxidants in foods
2. A dehydrated potato extract for comminuted meats: Antioxidant and binding properties
3. Inductively coupled plasma-atomic emission spectrometry: Analysis of biological materials and soils for major trace and ultra-trace elements
4. Consumer acceptance of irradiated meat and poultry products
5. Antioxidants: Tools for preventing lipid oxidation
6. Inhibition of rancidity and improvement of cooking yield can allow for precooking of patties as a means of controlling pathogens
7. Novel HPLC analysis of tocopherols, tocotrienols and cholesterol in tissue
8. Plant tissue and soil extract analysis by ICP-atomic emission spectrometry
9. Irradiation of food
10. "Warmed-over flavor" in meat, poultry, and fish
11. Structure-function relationships of highly refined cellulose made from agricultural fibrous residues
12. A distillation method for the determination of malonaldehyde in rancid foods
13. Changes in the water-holding capacity and cationic shifts during heating and freezing and thawing of meat as revealed by a simple centrifugal method for measuring shrinkage