Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Food Research International

Volumn 34, Issue 8, 2001, Pages 651-657

  Tang, Shuze ^a   Kerry, Joe P ^a   Sheehan, David ^a   Buckley, D Joe ^a   Morrissey, Patrick A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cooked red meat; Fish; Lipid oxidation; Poultry; Tea catechins

Indexed keywords

ANTIOXIDANT ACTIVITY; CATECHIN; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); COOKING; FOOD STORAGE; LIPID OXIDATION; MEAT; SODIUM CHLORIDE; TEA;

EID: 0034897658     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00190-3     Document Type: Article

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