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Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates
Sorivan Chhem-Kieth, Peter Bæk Skou,
Rene Lametsch
, Erik Torngaard Hansen,
Jorge Ruiz-Carrascal
Food Analytics and Biotechnology
1
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Alfabetisk
Medicin og biovidenskab
Heme
76%
Nitrites
75%
Iron
57%
Color
57%
Sodium Nitrite
51%
Ligands
48%
Hemin
46%
4-methylimidazole
44%
methyl nicotinate
42%
Pyrazines
19%
pyrrolidine
17%
piperidine
16%
Meat Products
16%
Excipients
13%
Benchmarking
12%
Spectrum Analysis
11%
Hydrolysis
10%
Hemoglobins
9%
Swine
9%
Landbrug og biologi
heme iron
100%
heme
74%
nitrites
70%
hydrolysates
67%
ligands
62%
sodium nitrite
45%
color
40%
extracts
18%
pyrrolidines
16%
piperidines
16%
pyrazines
15%
meat products
11%
enzymatic hydrolysis
11%
absorbance
11%
spectroscopy
10%
storage time
9%
hemoglobin
9%
pigments
8%
swine
7%
sampling
4%