Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 631-634

  Armitage, D B ^a   Hettiarachchy, N S ^a   Monsoor, M A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Lipid oxidation; Natural antioxidant; Poultry; Rancidity; Shelf life

Indexed keywords

ROSMARINUS OFFICINALIS; TRIGONELLA FOENUM-GRAECUM;

EID: 0036221937     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10650.x     Document Type: Article

References (11)

1. Physical Chemistry
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6. Effect of phytyl side chain of vitamin E on its antioxidant activity
7. Induction of oxidative DNA damage and early lesions in rat gastrointestinal epithelium in relation to prostaglandin H synthase-mediated metabolism of butylated hydroxyanisole
8. A distillation method for the quantitative determination of malondialdehyde in rancid foods
9. Safety assessment of butlated hydroxyanisole and butylated hydroxytolune as antioxidant food additives
10. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage