An antioxidant ingredient for enrichment of especially bakery or meat or dairy products and a bakery, meat and dairy product enriched with this ingredient

• 1. 肉与肉制品中猪源成分的检测方法、牛源成分的检测方法及羊源成分的检测方法 [P] . 中国专利： CN104263836B . 2016.01.13
• 2. 肉与肉制品中猪源成分的检测方法、牛源成分的检测方法及羊源成分的检测方法 [P] . 中国专利： CN104263836A . 2015-01-07
• 3. A dry mixture containing antioxidants for enrichment of especially bakery or meat products and a bakery and meat product enriched with this mixture [P] . CZ31210U1 . 2017-11-29

  机译： 含有抗氧化剂的干燥混合物，可用于尤其是面包或肉类产品的浓缩，以及富含该混合物的面包和肉类产品

• 4. Method for controlled acidulation of foodstuffs, foodstuffs, dairy products, meat or meat products, and bakery products, soy products, beer, preserved vegetables [P] . BR0317597A . 2005-11-22

  机译： 食品，食品，乳制品，肉或肉制品以及烘焙产品，豆制品，啤酒，腌制蔬菜的受控酸化方法

• 5. FUNCTIONAL BAKERY AND DAIRY PRODUCT ENRICHED MICROENCAPSULED LYSINE AND HAVING INCREASED ANTIOXIDANT ACTIVITY [P] . HU1100483A2 . 2013-03-28

  机译： 功能性面包店和乳制品富含微囊化的赖氨酸，抗氧化剂活性增强

• 1. Use of Natural Antioxidants in Meat and Meat Products [J] . M. Karakaya, E. Bayrak, K. Ulusoy 食品科学与工程：英文版 . 2011,第001期
• 2. Physicochemical Properties, Baking Performance and Sensory Evaluation of Bakery Shortening Enriched with Diacylglycerol [J] . Noor, Hidayu, Othman, 食品科学与工程：英文版 . 2015,第002期
• 3. Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics [J] . Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Journal of Pure & Applied Microbiology . 2018,第3期
• 4. Enrichment with dietary fibre. Functional ingredients for development of meat products and sausages in the wellness sector. [J] . Sieg J Fleischwirtschaft . 2005,第4期
• 5. France and Italy: Introduction of Compulsory Labelling of the Country of Origin for Milk and Dairy Products and Meat as an Ingredient [J] . Barbara Klaus European Food and Feed Law Review . 2017,第4期
• 6. FLAVOR AND QUALITY CHARACTERISTICS OP BAKERY PRODUCTS FROM FROZEN DOUGH WITH VARIOUS ADDED INGREDIENTS [C] . V. Giannou, C. Tzia International Flavor Conference . 2005
• 7. Investigating the control of Listeria monocytogenes on uncured, no-nitrate-ornitrite-added ready-to-eat meat products using natural antimicrobial ingredients and post-lethality interventions. [D] . Lavieri, Nicolas Armando. 2013
• 8. Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products [O] . Cinzia Caggia, Rosa Palmeri, Nunziatina Russo, 2020
• 9. The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product [O] . I. Yu. Potoroko, A. V. Paimulina, D. G. Uskova, 2018

• 1. Search of Salmonella in Meat and Dairy Products [J] . Sonia Khosrof ,Sbei Rim ,Wejden Suihi . 生命科学（ISSN1934-7391） . 2013,第001期
• 2. Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review [J] . Ahmed S. Gad ,Ahmed F. Sayd . 食品与营养科学（英文） . 2015,第1期
• 3. Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products [J] . Elisaveta Sandulachi ,Artur Macari ,Aliona Ghendov-Mosanu . 微生物学(英文) . 2021,第11期
• 4. 实时荧光PCR技术快速检测奶制品中掺入的大米源性成分 [C] . LIU Xiao-yan ,刘小艳 ,FU Chun-ling . 江苏省营养学会第八次学术会议 . 2014
• 5. 二氧化钛表面包膜成分研究 [A] . 阳立芬 . 2012