Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants

Journal of the Science of Food and Agriculture

Volumn 83, Issue 3, 2003, Pages 187-194

  Sánchez Escalante, Armida ^a,b   Torrescano, Gastón ^a,b   Djenane, Djamel ^a   Beltrán, José Antonio ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Centro de Investigation en Alimentation y Desarrollo   (Mexico)

Author keywords

Beef patties; Cayenne; Colour; Lipid oxidation; Lycopene; Meat; Natural antioxidants; Pepper; Tomato

Indexed keywords

FOOD SCIENCE;

CAESALPINIA CILIATA; CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS; LYCOPERSICON ESCULENTUM;

EID: 0037311120     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1298     Document Type: Article

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