|
|
References
|
|
2    
|
Abdalla, A.E., Roozen, J.P. (1998) Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry, Volume Date, 64(3), 323-329
|
|
|
Al-Jalay, B., Blank, G., McConnell, B., Al-Khayat, M. (1987) Antioxidant activity of selected spices used in fermented meat sausage. J Food Prot, 50, 25-27
|
|
|
Baardseth, P., von Elbe, J.H. (1989) Effect of ethylene, free fatty acid and some enzyme systems on chlorophyll degradation. Journal of Food Science, 54, (5), 1361-1363
|
|
|
Bergdague, J.L., Monte, C., Talon, R., Monteil, P. (1992) Influence of starter cultures on the volatile content and aroma of dry sausage. in: 38th ICOMST, Clermont-Ferrond, France
|
|
|
Berger, R.G., Macku, C., German, B.J., Shibamoto, T. (1990) Isolation and identification of dry salami volatiles. Journal of Food Science, 55(5), 1239-42
|
|
1
|
Chipault, J.R., Mizuno, G.R., Hawkins, J.M., Lundberg, W.O. (1952) Antioxidant properties of natural spices. Food Research, 17: 46-55
|
|
1
|
Cuvelier, M.E., Berset, C., Richard, H. (1994) Antioxidant constituents in sage (salvia officinalis). Journal of Agricultural and Food Chemistry, 42(3), 665-9
|
|
1
|
Demeyer, D., Hoozee, J., Mesdom, H. (1974) Specificity of lipolysis during dry sausage ripening. Journal of Food Science, 39(2), 293-6
|
|
|
Dragoev, S., Danchev, S., Kiosev, D. (1998) Study on the lipid peroxidation of frozen meat. in: Anniversary Scientific Conference 'Development of Food Science, Technology and Technics', Plovdiv, Plovdiv: HIFFI, 43, 1, 129, Scientific works
|
|
|
Dragoev, S., Balev, D. (2004) An application of blend of natural antioxidants in dry-fermented sausages. in: Proc. 50th ICOMST, Helsinki, Finland, 3. 5., 130-131
|
|
6
|
Đarmati, Z., Jankov, R.M., Schwirtlich, E., Đulinac, B., Đorđević, A. (1991) High antioxidant activity of extracts obtained from sage by supercritical CO2 extraction. Journal of the American Oil Chemists Society, 68(10): 731-4
|
|
1
|
Economou, K.D., Oreopoulou, V., Thomopoulos, C.D. (1991) Antioxidant activity of some plant extracts of the family Labiatae. J Am. Oil Chem. Soc, 68, 109-113
|
|
1
|
Frankel, E.N., Huang, S., Aeschbach, R., Prior, E. (1996) Antioxsidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. Journal of Agricultural and Food Chemistry, 44(1): 131
|
|
3
|
Gašić, O. (1992) Biohemija biljaka. Beograd: Naučna knjiga
|
|
1
|
Gray, J.I., Gomaa, E.A., Buckley, D.J. (1996) Oxidative quality and shelf-life of meats. Meat Science, 43(Suppl), S111-S123
|
|
|
Hopia, A.I., Huang, S., Schwarz, K., German, B.J., Frankel, E.N. (1996) Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without .Alpha.-tocopherol. Journal of Agricultural and Food Chemistry, 44(8), 2030-2036
|
|
1
|
Hurrel, R.F., Nielsen, H.K. (1987) Lipids in modern nutrition. New York
|
|
|
Korczak, J., Pazola, F.E.Z. (1988) Effect of spices on stability of minced meat products kept in cold storage. Fleischwirtschaft, 68 (1), 64
|
|
|
Lutomski, J., Adomczewski, B., Debsja, W. (1972) Stabilization of food fats aromatized by plant spices, Articles preservation. Biul. COGM, 2/3, 27
|
|
|
Milanović-Stevanović, M., Vuković, I., Kočovski, T., Marković, K., Tatalović, Z., Mrđanov, J. (1996) Effect of savory on some changes of raw sausage ripening. in: Proc. 42nd ICOMST, Lillehammer, Norway, L-3, 464-465
|
|
|
Palić, A., Schultze, H., Metzl, F., Baa, S.H. (1969) Untersuchungen über di Wirkung von Naturgewürzen, Gewürzextrakten, Ätherischen Olen, Extraktions-ruckständen und synthetischen Antioxidantien auf den Abbau von Schweinefess und Modell-Lipiden. Fleischwirtschaft, 49, 1349
|
|
|
Palić, A., Krizanek, D., Dikanović-Lučan, Z. (1993) Antioxidative properties of spices in raw-ripened sausages. Fleischwirtschaft, 73 (6) 684
|
|
2
|
Pearson, A.M., Gillett, T.A. (1996) Processed meats. Gaithersburg, MD: Aspen Publishers
|
|
|
Rede, R., Đajić, R., Svrzić, G. (1990) Uticaj prirodnih začina i njihovih ekstrakata i uslova čuvanja na promene masnog tkiva u sušenim-fermentovanim kobasicama. in: NODA - Zbornik, Novi Sad: Tehnološki fakultet, 139
|
|
|
Rhee, K.S., Ziprin, Y.A., Ordonez, G. (1987) Catalysis of lipid oxidation in raw and cooked beef by metmyoglobin-hydrogen peroxide, nonheme iron, and enzyme systems. Journal of Agricultural and Food Chemistry, 35(6), 1013-17
|
|
|
Santos, C., Partidario, A., Padilha, M., Silva, L., Rosiro, C., Elias, M. (2004) Chemical changes in the lipid fraction of traditional dry fermented sausage 'Painho de portalegre' during ripening. in: Proc. 50th ICOMST, Helsinki, Finland, 3. 44, 169-170
|
|
|
Selgas, D., Garcia, L., de Garcia, F.G., Ordonez, J.A. (1993) Lipolytic and proteolytic activity of micrococci isolated from dry fermented sausages. Fleischwirtschaft, 73(10): 1164-6
|
|
|
Tainter, D., Grenis, A. (2001) Spices and seasoning. in: A food technology handbook, Wiley - VCH, str. 167 171
|
|
|
Talon, R., Walter, D., Viallon, C., Berdaque, Y.L. (1996) Effect of Staphilococcus carnosus on the in vitro oxidation of unsaturated free fatty acids. in: European AIR Project, AIR-2 CT94-1517
|
|
4
|
Tarladgis, B.G., Pearson, A.M., Dugan, L.R. (1964) Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. J Sci Food Agric, 15, 602-610
|
|
65 
|
Tucakov, J. (1971) Lečenje biljem - fitoterapija. Beograd: Kultura
|
|
17
|
Vuković, I. (1998) Osnove tehnologije mesa. Beograd: Veterinarska komora Srbije
|
|
|
Wagner, H. (1987) Aroma precursors in meat. Fleischwirtschaft, 67(5): 548-56
|
|
|
Yanishlieva, N.V., Marinova, E.M., Marekov, I.N., Gordon, M.H. (1997) Effect of an ethanol extract from summer savory (Satureja hortensis L) on the stability of sunflower oil at frying temperature. Journal of the Science of Food and Agriculture, 74(4), 524-530
|
|
|
Yasosky, J.J., Aderle, E.D., Peng, I.C., Mills, E.W., Judge, M.D. (1984) Effects of ph and time of grinding on lipid oxidation of fresh ground pork. Journal of Food Science, 49(6): 1510
|
|
|
|
|