sodium tripolyphosphate, 7758-29-4

Articles:

PubMed:	Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP.
PubMed:	Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.
PubMed:	Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.
PubMed:	Chitosan/tripolyphosphate nanoparticles loaded with paraquat herbicide: an environmentally safer alternative for weed control.
PubMed:	Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.
PubMed:	Properties and characteristics of dual-modified rice starch based biodegradable films.
PubMed:	Preparation of chitosan-TPP microspheres as resveratrol carriers.
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:	Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage.
PubMed:	Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product.
PubMed:	Characterization of multilayered and composite edible films from chitosan and beeswax.
PubMed:	Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese.
PubMed:	Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket.
PubMed:	Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
PubMed:	Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
PubMed:	Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally.
PubMed:	Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey.
PubMed:	Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
PubMed:	Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.
PubMed:	Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored.
PubMed:	Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.
PubMed:	Consumer method to control Salmonella and Listeria species in shrimp.
PubMed:	Preparation and optimization of surface-treated methotrexate-loaded nanogels intended for brain delivery.
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:	Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.
PubMed:	Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.
PubMed:	Dried plum products as a substitute for phosphate in chicken marinade.
PubMed:	Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
PubMed:	Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
PubMed:	Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.
PubMed:	The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
PubMed:	Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.
PubMed:	The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat.
PubMed:	Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
PubMed:	Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.
PubMed:	Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter.
PubMed:	Sodium Tripolyphosphate: an excipient with intrinsic in vitro anti-Candida activity.
PubMed:	In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine.
PubMed:	Preparation, characteristics, and stability of glutathione-loaded nanoparticles.
PubMed:	Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
PubMed:	Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.
PubMed:	The effects of tumbling and sodium tripolyphosphate on the proteins of döner.
PubMed:	Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei).
PubMed:	Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
PubMed:	Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.
PubMed:	Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
PubMed:	Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef.
PubMed:	Ascorbic acid induced enhancement of room temperature phosphorescence of sodium tripolyphosphate-capped Mn-Doped ZnS quantum dots: mechanism and bioprobe applications.
PubMed:	Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
PubMed:	Phosphate type affects the quality of injected catfish fillets.
PubMed:	Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
PubMed:	Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
PubMed:	The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
PubMed:	Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
PubMed:	Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets.
PubMed:	Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
PubMed:	The rheological behaviour and drug-delivery property of chitosan/rectorite nanocomposites.
PubMed:	Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines.
PubMed:	Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin.
PubMed:	Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system.
PubMed:	Antioxidant system for the preservation of vitamin A in Ultra Rice.
PubMed:	Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins.
PubMed:	Effect of pellet food size and polyphosphates in preventing calculus accumulation in dogs.
PubMed:	Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
PubMed:	Antioxidant mechanism of milk mineral-high-affinity iron binding.
PubMed:	Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
PubMed:	Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage.
PubMed:	Inactivation of calcium-dependent lactic acid bacteria phages by phosphates.
PubMed:	Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus.
PubMed:	Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
PubMed:	Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
PubMed:	Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents.
PubMed:	Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops.
PubMed:	Mechanism for lactate-color stabilization in injection-enhanced beef.
PubMed:	The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
PubMed:	Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:H7.
PubMed:	Inhibitory activity of phosphates on molds isolated from foods and food processing plants.
PubMed:	Honey inhibits lipid oxidation in ready-to-eat ground beef patties.
PubMed:	Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
PubMed:	Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin.
PubMed:	Antimicrobial activity of enterocin EJ97 against 'Bacillus macroides/Bacillus maroccanus' isolated from zucchini purée.
PubMed:	Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits.
PubMed:	Relating induced in situ conditions of raw chicken breast meat to pinking.
PubMed:	Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
PubMed:	Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
PubMed:	Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97.
PubMed:	Consumer attitudes towards beef and acceptability of enhanced beef.
PubMed:	Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
PubMed:	Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
PubMed:	Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
PubMed:	Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions.
PubMed:	Palatability of bison semimembranosus and effects of marination.
PubMed:	Effects of raw broiler breast meat color variation on marination and cooked meat quality.
PubMed:	Marination performance of pale broiler breast meat.
PubMed:	Antioxidant activity of resveratrol compared with common food additives.
PubMed:	Consumer preference optimization of scallopini made from boneless, skinless chicken thighs.
PubMed:	Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts.
PubMed:	Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
PubMed:	Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle.
PubMed:	Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef.
PubMed:	Changes in physicochemical properties of retort-sterilized dairy beverages during storage.
PubMed:	A precollaborative study of weight determination methods for quick frozen shrimp.
PubMed:	Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
PubMed:	Extraction of lead, cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances.
PubMed:	Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
PubMed:	Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls.
PubMed:	Effect of stunning time and polyphosphates on quality of cooked chicken breast meat.
PubMed:	Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate.
PubMed:	Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteins.
PubMed:	Antioxidant activity of carnosine in cooked ground pork.
PubMed:	Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat.
PubMed:	[Preparation of frozen blocks of fish flesh and its evaluation during storage].
PubMed:	Clostridium botulinum type A growth and toxin production in media and process cheese spread.
PubMed:	Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process.
PubMed:	Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.).
PubMed:	Influence of phosphate compounds on certain fungi and their preservative effects on fresh cherry fruit (Prunus cerasus, L.).