Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128996
Abstract: Soybean oil (SBO), rapeseed oil (RSO), peanut oil (PO), corn oil (CO), olive oil (OO), sunflower oil (SFO), rice germ oil (RGO), walnut oil (WO), torreya seed oil (TSO), and grapeseed oil (GSO) were used… read more here.
Keywords: amino; vegetable oils; roasted beef; beef patties ... See more keywords
The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef
Sign Up to like & getrecommendations! Published in 2019 at "Sustainability"
DOI: 10.3390/su11143795
Abstract: This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU)… read more here.
Keywords: sodium nitrite; beef; roasted beef; safety ... See more keywords