Download e-book for iPad: Advances in Food Research, Vol. 5 by C O Chichester, E. M. Mrak, G. F. Stewart

By C O Chichester, E. M. Mrak, G. F. Stewart

ISBN-10: 0120164051

ISBN-13: 9780120164059

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1953. The use of ascorbic acid in processing foods. Advances in Food Research 4, 359. Beadle, B. , Wilder, 0 . H. , and Kraybill, H. R. 1948. The deposition of trienoic fatty acids in the fats of the pig and the rat. J. Biol. Chem. 176, 221. , O’Grady, T. , and Wright, S. B. 1952. Antioxidants and food preservation. Food Technol. 6, 302. Bickoff, E. , Coppinger, G. , Livingston, A. , and Campbell, T. W. 1952. Pyrogallol derivatives as antioxidants for carotene. J . Am. Oil Chemists’ SOC. 29, 51.

1949) found that skinned pork (but not beef) carcasses held more than two days exposed t o ultraviolet light prior to freezing turned rancid during subsequent freezer storage. This could be prevented b y shading the carcasses or by leaving on the skins. On the other hand Brady et al. (1949) found no direct relationship between irradiation of pork and peroxide formation after freezing storage. 3. Temperature As might be expected, the oxidation rate of both heme pigments and fat of meat is accelerated with increasing temperature.

Biol. Chem. 123, 229. Bate-Smith, E. C. 1948. The physiology and chemistry of rigor mortis, with special reference t o the aging of beef. Advances in Food Research 1, 1. Bauernfeind, J. C. 1953. The use of ascorbic acid in processing foods. Advances in Food Research 4, 359. Beadle, B. , Wilder, 0 . H. , and Kraybill, H. R. 1948. The deposition of trienoic fatty acids in the fats of the pig and the rat. J. Biol. Chem. 176, 221. , O’Grady, T. , and Wright, S. B. 1952. Antioxidants and food preservation.

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Advances in Food Research, Vol. 5 by C O Chichester, E. M. Mrak, G. F. Stewart


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