Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
- Author
- Evelyne Doolaege (UGent) , Els Vossen (UGent) , Katleen Raes (UGent) , Bruno De Meulenaer (UGent) , Roland Verhé (UGent) , Hubert Paelinck and Stefaan De Smet (UGent)
- Organization
- Keywords
- Liver pate, Colour, Lipid oxidation, Nitrite, Rosemary extract, Meat, PERFORMANCE LIQUID-CHROMATOGRAPHY, CURED MEAT-PRODUCTS, ALPHA-TOCOPHEROL, MODIFIED ATMOSPHERE, PLANT-EXTRACTS, ASCORBIC-ACID, PORK PATTIES, PROTEIN OXIDATION, RESIDUAL NITRITE, CARNOSIC ACID
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-3102627
- MLA
- Doolaege, Evelyne, et al. “Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant Concentrations, in Reduced Nitrite Liver Pates.” MEAT SCIENCE, vol. 90, no. 4, 2012, pp. 925–31, doi:10.1016/j.meatsci.2011.11.034.
- APA
- Doolaege, E., Vossen, E., Raes, K., De Meulenaer, B., Verhé, R., Paelinck, H., & De Smet, S. (2012). Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates. MEAT SCIENCE, 90(4), 925–931. https://doi.org/10.1016/j.meatsci.2011.11.034
- Chicago author-date
- Doolaege, Evelyne, Els Vossen, Katleen Raes, Bruno De Meulenaer, Roland Verhé, Hubert Paelinck, and Stefaan De Smet. 2012. “Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant Concentrations, in Reduced Nitrite Liver Pates.” MEAT SCIENCE 90 (4): 925–31. https://doi.org/10.1016/j.meatsci.2011.11.034.
- Chicago author-date (all authors)
- Doolaege, Evelyne, Els Vossen, Katleen Raes, Bruno De Meulenaer, Roland Verhé, Hubert Paelinck, and Stefaan De Smet. 2012. “Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant Concentrations, in Reduced Nitrite Liver Pates.” MEAT SCIENCE 90 (4): 925–931. doi:10.1016/j.meatsci.2011.11.034.
- Vancouver
- 1.Doolaege E, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, et al. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates. MEAT SCIENCE. 2012;90(4):925–31.
- IEEE
- [1]E. Doolaege et al., “Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates,” MEAT SCIENCE, vol. 90, no. 4, pp. 925–931, 2012.
@article{3102627, author = {{Doolaege, Evelyne and Vossen, Els and Raes, Katleen and De Meulenaer, Bruno and Verhé, Roland and Paelinck, Hubert and De Smet, Stefaan}}, issn = {{0309-1740}}, journal = {{MEAT SCIENCE}}, keywords = {{Liver pate,Colour,Lipid oxidation,Nitrite,Rosemary extract,Meat,PERFORMANCE LIQUID-CHROMATOGRAPHY,CURED MEAT-PRODUCTS,ALPHA-TOCOPHEROL,MODIFIED ATMOSPHERE,PLANT-EXTRACTS,ASCORBIC-ACID,PORK PATTIES,PROTEIN OXIDATION,RESIDUAL NITRITE,CARNOSIC ACID}}, language = {{eng}}, number = {{4}}, pages = {{925--931}}, title = {{Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates}}, url = {{http://doi.org/10.1016/j.meatsci.2011.11.034}}, volume = {{90}}, year = {{2012}}, }
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