Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1627-1632

  Bázan Lugo, Eduardo ^a   García Martínez, Ignacio ^a   Alfaro Rodríguez, Rosa Hayde ^b   Totosaus, Alfonso ^a  

^a Food Science Lab   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Color; Meat batters; Nitrite reduction; Paprika; Texture; Tomato

Indexed keywords

ANTIOXIDANT; FOOD ADDITIVE; NITRITE; PLANT MEDICINAL PRODUCT; WATER;

ADULT; ARTICLE; COLOR; DRUG EFFECT; FEMALE; FOOD HANDLING; FRUIT; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; PEPPER; TOMATO;

ADULT; ANTIOXIDANTS; CAPSICUM; COLOR; FEMALE; FOOD ADDITIVES; FOOD HANDLING; FRUIT; HUMANS; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; MEAT PRODUCTS; NITRITES; PLANT PREPARATIONS; WATER; YOUNG ADULT;

LYCOPERSICON ESCULENTUM;

EID: 84859908121     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4748     Document Type: Article

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