Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

European Food Research and Technology

Volumn 228, Issue 3, 2009, Pages 433-440

  Caprioli, Ivano ^a   O'Sullivan, Michael ^a   Monahan, Frank J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Edible films; Hexanal; Lipid oxidation; Sodium caseinate; TBARS

Indexed keywords

GLYCEROL; MEATS; SODIUM;

BREAST MEATS; EDIBLE FILMS; HEXANAL; LIPID OXIDATION; SENSORY ANALYSES; SODIUM CASEINATE FILMS; TBARS; TURKEY MEATS;

OXIDATION;

EID: 58149260141     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0950-7     Document Type: Article

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