Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1157-1164

  Li, Ling ^a,b   Shao, Junhua ^a   Zhu, Xudong ^a   Zhou, Guanghong ^a   Xu, Xinglian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b LINYI UNIVERSITY   (China)

Author keywords

Ascorbic acid; Dry cured sausage; Grape seed polyphenol; Green tea polyphenol; N nitrosamines; Nitrite; TBARS

Indexed keywords

DRY-CURED SAUSAGE; GRAPE SEED POLYPHENOL; GREEN TEA POLYPHENOLS; N-NITROSAMINES; NITRITE; TBARS;

ASCORBIC ACID; CURING; FRUITS; MEATS; NITROSAMINES; PH EFFECTS;

DRYING;

VITACEAE;

EID: 84877610128     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12069     Document Type: Article

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