sodium pyrophosphate, 7722-88-5

Articles:

PubMed:	Physicochemical and sensory characteristics of fermented sheepmeat sausage.
PubMed:	The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
PubMed:	Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat.
PubMed:	Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage.
PubMed:	Physicochemical and sensory characteristics of fermented sheepmeat sausage.
PubMed:	Heightened avidity for trisodium pyrophosphate in mice lacking Tas1r3.
PubMed:	Preparation and anti-osteoporotic activities in vivo of phosphorylated peptides from Antarctic krill (Euphausia superba).
PubMed:	Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.
PubMed:	Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.
PubMed:	Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
PubMed:	The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
PubMed:	Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella.
PubMed:	Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
PubMed:	Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
PubMed:	Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.
PubMed:	In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine.
PubMed:	Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
PubMed:	Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: research note.
PubMed:	Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef.
PubMed:	Quality of low fat pork sausage containing milk-co-precipitate.
PubMed:	Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
PubMed:	Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling.
PubMed:	Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific white shrimp (Litopenaeus vannamei).
PubMed:	Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
PubMed:	Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts.
PubMed:	Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases.
PubMed:	A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket.
PubMed:	Properties of milk protein gels formed by phosphates.
PubMed:	Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.
PubMed:	Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese.
PubMed:	Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles.
PubMed:	Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties.
PubMed:	Cations reduce antimicrobial efficacy of lysozyme-chelator combinations.
PubMed:	A predictive model to determine the effects of temperature, sodium pyrophosphate, and sodium chloride on thermal inactivation of starved Listeria monocytogenes in pork slurry.
PubMed:	Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors.
PubMed:	Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef.
PubMed:	Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.
PubMed:	Apparent retardation of aging in Drosophila melanogaster by inhibitors of reverse transcriptase.
PubMed:	Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork.
PubMed:	Potato tuber succinate semialdehyde dehydrogenase: purification and characterization.
PubMed:	Winged bean in human nutrition.
PubMed:	Stability of fat during irradiation and subsequent storage of irradiated buffalo meat.