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Your search keyword '"Organosulfur compounds -- Chemical properties"' showing total 3 results
Start Over Descriptor "Organosulfur compounds -- Chemical properties" Publisher institute of food technologists
3 results on '"Organosulfur compounds -- Chemical properties"'

1. Simultaneous spectrophotometric determination of 2-thiouracil and 2-mercaptobenzimidazole in animal tissue using multivariate calibration methods: concerns and Rapid methods for detection

Author

Beheshti, Abolghasem, Riahi, Siavash, Pourbasheer, Eslam, Reza Ganjali, Mohammad, and Norouzi, Parviz

Subjects
Genetic algorithms -- Usage, Imidazole -- Chemical properties, Multivariate analysis -- Usage, Organosulfur compounds -- Chemical properties, Organosulfur compounds -- Optical properties, Spectrophotometry -- Usage, Uracil -- Chemical properties, Meat -- Quality, Meat -- Research, Business, Food/cooking/nutrition
Published
2010

2. Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage

Author

Phonpala, Yoottana, Benjakul, Soottawat, Visessanguan, Wonnop, and Jong-Bang Eun

Subjects
Antioxidants -- Chemical properties, Melanosis -- Research, Organosulfur compounds -- Chemical properties, Organosulfur compounds -- Thermal properties, Shrimps -- Storage, Shrimps -- Nutritional aspects, Business, Food/cooking/nutrition
Published
2009

3. Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties by organosulfur compounds

Author

Shin, H.S., Rodgers, W.J., Strasburg, G.M., and Gray, J.I.

Subjects
Organosulfur compounds -- Chemical properties, Aromatic amines -- Control, Chemical mutagenesis -- Control, Ground beef -- Research, Business, Food/cooking/nutrition
Abstract

Impact of organosulfur compounds on reducing heterocyclic aromatic amine and mutagenicity in fried ground beef patties is examined.

Published
2002

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