Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1980-1984  (1)
  • 1975-1979  (1)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken pieces were cooked in fresh corn oil and in corn oil previously heated up to 42 hr. Both raw and cooked chicken pieces were also frozen and stored for periods up to 6 months prior to analyses. Phospholipids were separated from muscle and skin, and identified primarily as phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, sphingomyelin and lysophosphatidylcholine. Total phosphorus content of phospholipids decreased during cooking in fresh corn oil by chemical reactions and/or by rendering fats from muscle. Phosphatidylcholine decreased the most. Use of reheated corn oil accentuated the changes in phospholipids. During frozen storage, phosphorus content of muscle decreased by an amount similar to that which occurred during cooking. Chicken skin contained less total phosphorus than muscle, and increased slightly during the cooking process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00678.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Investigation into the Formation of N-Nitrosamines in Heated Chicken Frankfurters (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N-nitrosamines. As expected, “apparent” N-nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N-nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N-nitrosamines present. The two most common N-nitrosamines present appeared to be N-nitrosodimethylamine and N-nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N-nitrosomorpholine confirmed by mass spectrometry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04494.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...