Chemistry Reference
In-Depth Information
30, 413±417.
SCHWARZENBACH K, GILG B, M
È
LLER D, KNOBLOCH G, PAUQUET J R, ROTA-GRAZIOSI P,
SCHMITTER A, ZINGG J & KRAMER E
(2001), Antioxidants, Hanser Gardner
Publications, Inc.
SHAHEEN F G
(1984) Vitamin E/Dltdp stabilizer system for chewing gum Sbr. US Patent
4,489,099.
SHELEF L A & LIANG P
(1982), Antibacterial effects of BHA against Bacillus species, J
Food Sci, 47, 796±799.
SHERWIN E
(1989), Antioxidants, in: Food Additives (A L Branen, P M Davidson & S
Salimen, eds), New York: Marcel Dekker, 139±193.
SHERWIN E & LUCKADOO B
(1970), Studies on antioxidant treatments of crude vegetable
oils, JAOCS, 47, 19±23.
SHERWIN E R & THOMPSON J W
(1967), Tertiary-butylhydroquinone ± an antioxidant for fats
and oils and fat-containing foods, Food Technol, 21, 912±916.
SIMITZIS P E, DELIGEORGIS S G, BIZELIS J A, DARDAMANI A, THEODOSIOU I & FEGEROS K
(2008), Effect of dietary oregano oil supplementation on lamb meat characteristics,
Meat Sci, 79, 217±223.
SIMS R J & FIORITI J A
(1980), Antioxidants as Stabilizers for Fats, Oils, and Lipid
Containing Foods, Boca Raton, FL: CRC Press.
SIMS R J & FOIORITI J A
(2008), Antioxidants, in: Biotechnology & Food Ingredients, Van
Nostrand Reinhold, 483±505.
SIMS R J & STAHL H D
(1970), Bakers Digest, 44.
SIMS R, FIORITI J & KANUK M
(1972), Sterol additives as polymerization inhibitors for frying
oils, JAOCS, 49, 298±301.
SIVAPRIYA M & SRINIVAS L
(2007), Isolation and purification of a novel antioxidant protein
from the water extract of sundakai (Solanum torvum) seeds, Food Chem, 104, 510±
517.
STEP E N, TURRO N J, KLEMCHUK P P & GANDE M E
(1995), Model studies on the mechanism
of HALS stabilization, Angewandte Makromolekulare Chemie, 232, 65±83.
STETZER A J, NOVAKOFSKI J E & BREWER M S
(2009), A research note: effect of citric acid
and/or rosemary extract on color of an irradiated beef myoglobin model system, J
Muscle Foods, 20, 28±36.
STUCKEY B N
(1955), Increasing shelf life of cereals with phenolic antioxidants, Food
Technol, 9.
STUCKEY B N
(1973), Antioxidants as Food Stabilizers, Boca Raton, FL: CRC Press.
STULL J W, HERREID E O & TRACY P H
(1951), A study of the effect of nordihydroguaiaretic
acid on the oxygen absorption of the phospholipide fraction of milk. The effect of
synergists, metallic catalysts and pH, J Dairy Sci, 34, 187±194.
TAIMR L
(1994), Study of the mechanism of the antioxidant action of ethoxyquin,
Angewandte Makromolekulare Chemie, 217, 119±128.
TAMSMA A, MUCHA T J & PALLANSCH M J
(1963), Factors related to the flavor stability
during storage of foam-dried whole milk. III. Effect of antioxidants, J Dairy Sci,
46, 114±119.
TANG S Z, KERRY J P, SHEEHAN D, BUCKLEY D J & MORRISSEY P A
(2000), Dietary tea
catechins and iron-induced lipid oxidation in chicken meat, liver and heart, Meat
Sci, 56, 285±290.
TAYLOR M J & RICHARDSON T
(1980), Antioxidant activity of cysteine and protein
sulfhydryls in a linoleate emulsion oxidized by hemoglobin, J Food Sci, 45, 122±
137.
Search WWH ::
Custom Search