Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 170-177

  Liu, Fang ^a   Dai, Ruitong ^a   Zhu, Jinyuan ^a   Li, Xingmin ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Tocopherol; Carnosine; Metmyoglobin reducing activity; Mixture design; Tea catechins

Indexed keywords

CARNOSINE; METMYOGLOBIN; MIXTURE DESIGN; REDUCING ACTIVITY; TEA CATECHIN;

COLOR; MEATS; MIXTURES; STABILITY;

PHENOLS;

EID: 75749113991     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.023     Document Type: Article

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