(PDF) The Sensory Properties, Color, Microbial, Lipid

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated With Lime and Roselle Calyces Extracts

Media Peternakan

doi 10.5398/medpet.2017.40.3.194

Full Text

Abstract

Available in full text

Date

December 1, 2017

Authors

I.G.N. Jelantik

Publisher

Media Peternakan

Related search

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Clinical Biochemistry

Molecular Biology

English

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties During Cold Storage at 4℃

Korean journal for food science of animal resources

English

Degradation Kinetics of Anthocyanin Extracted From Roselle Calyces (Hibiscus Sabdariffa)

Journal of Applied Pharmaceutical Science

English

Antioxidant Properties and Color of Hibiscus Sabdariffa Extracts

Ciencia e investigación agraria

English

Effects of Salts of Varying Purity on Lipid Oxidation, Sensory Characteristics, and Textural Properties of Fresh, Ground Pork Patties

English

Replacing Sugar With S. Rebaudiana Extracts on the Physicochemical and Sensory Properties of Strawberry Ice Cream

English

Evaluation of Nitrite Radical Scavenging Properties of Selected Zimbabwean Plant Extracts and Their Phytoconstituents

Journal of Food Processing

English

Extraction Characteristic and Microencapsulation of Antocyanin as Natural Food Colouring From Roselle Calyces by Ultrasound-Assisted Extraction

Jurnal Bahan Alam Terbarukan

English

Color, Pigment and Residual Nitrite of Dendeng Sapi Naturally Cured at Various Level of Celery Leaves and Incubation Temperatures

Journal of the Indonesian Tropical Animal Agriculture

English