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Flavour and Fragrance Journal

Volumn 29, Issue 4, 2014, Pages 240-248

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2) Lorenzo, José M a Domínguez, Rubén a

a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA (Spain)

Author keywords

Cooking losses; Cooking procedure; Foal meat; Lipid oxidation; Volatile compounds

Indexed keywords

CALCINATION; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; MEATS; OILS AND FATS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

COOKING LOSS; COOKING TEMPERATURES; HIGH TEMPERATURE; LIPID OXIDATION; MICROWAVE BAKING; SOLID-PHASE MICROEXTRACTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE COMPOUNDS;

THERMAL PROCESSING (FOODS);

ACID; ALCOHOL DERIVATIVE; ALDEHYDE; ALICYCLIC HYDROCARBON; AROMATIC HYDROCARBON; FURAN DERIVATIVE; KETONE; PHTHALIC ACID DIETHYL ESTER; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE AGENT;

ANIMAL EXPERIMENT; ARTICLE; COMPARATIVE STUDY; COOKING; FOAL MEAT; HEAT SHOCK; HIGH TEMPERATURE; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; MEAT; MICROWAVE COOKING; NONHUMAN; OXIDATION; PROTEIN DENATURATION; PROTEIN STRUCTURE; SOLID PHASE MICROEXTRACTION;

EID: 84902540212 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3201 Document Type: Article

Times cited : (98)

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