ShareEFFECT OF WATER ACTIVITY ON OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF.
Author(s) : QUAGLIA G. B.
Type of article: Article
Summary
THE EFFECT OF WATER ACTIVITY ON LIPID OXIDATION IN FREEZE-DRIED BEEF WAS STUDIED. ANALYTICAL INDICES OF THE EXTENT OF OXIDATION SHOWED THAT SAMPLES OF WATER ACTIVITY 0.270 UNDERWENT LESS OXIDATION DURING 84 DAYS STORAGE IN OXYGEN AT 323 K (50 DEG C) THAN SAMPLES OF LOWER WATER ACTIVITY. SAMPLES STORED UNDER NITROGEN, IRRESPECTIVE OF WATER ACTIVITY, DID NOT SHOW ANY OXIDATION.
Details
- Original title: EFFECT OF WATER ACTIVITY ON OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF.
- Record ID : 1989-0795
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 3
- Publication date: 1988/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Oxidation; Freeze-drying; Lipid; Meat; Deterioration; Beef; Water activity
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- Author(s) : LIMA A. W. O., CAL-VIDAL J.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 6
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ASSESSMENT OF AUTOXIDATION IN FREEZE-DRIED MEAT...
- Author(s) : KAMAREI A. R., KAREL M.
- Date : 1984
- Languages : English
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STABILITY OF CAROTENOIDS IN FREEZE-DRIED PAPAYA...
- Author(s) : ARYA S. S., NATESAN V., VIJAYAAGHAVAN P. K.
- Date : 1983/04
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 2
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CORRELATION BETWEEN THE DRYING PROCESS, WATER A...
- Author(s) : LOVRIC T., HEGEDUSIC V.
- Date : 1982
- Languages : Serbo-croatian
- Source: Kem. Ind. - vol. 31 - n. 3
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ANTHOCYANIN COLOURANTS FROM ELDERBERRY (SAMBUCU...
- Author(s) : BRONNUM-HANSEN K., FLINK J. M.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 6
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