Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology International"
DOI: 10.1177/1082013219881519
Abstract: The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on… read more here.
Keywords: sodium tripolyphosphate; encapsulated sodium; sodium pyrophosphate; sodium ... See more keywords
Evaluation of encapsulated sodium butyrate with varying releasing times on growth performance and necrotic enteritis mitigation in broilers.
Sign Up to like & getrecommendations! Published in 2019 at "Poultry science"
DOI: 10.3382/ps/pez049
Abstract: This study was conducted to evaluate the effect of an encapsulated sodium butyrate (Na-B) with targeted releasing times on growth performance and mitigating the impact of necrotic enteritis in broilers. Two Na-B (30% of Na-B… read more here.
Keywords: control; encapsulated sodium; sodium butyrate; necrotic enteritis ... See more keywords