Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives

This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Ch...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Qin Zhou, Min Mo, Anliang Wang, Bobin Tang, Qiang He
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2023-05-01
Edice:	Journal of Food Protection
Témata:	Biogenic amines Chinese sausages Lipid oxidation Nitrite N-nitrosamines Palmitoyl-tea polyphenols
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S0362028X23067443
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!