Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants

Journal of Food Composition and Analysis

Volumn 16, Issue 5, 2003, Pages 587-594

  Barretto, A C S ^a   Ida, E I ^b   Silva, R S F ^b   Torres, E A F S ^a   Shimokomaki, M ^a,b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Alpha tocopherol; Phytic acid; Refrigerated ground chicken meat; Response surface methodology

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; LIPID; PHYTIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL INTERACTION; CONTROLLED STUDY; EXPERIMENTAL MODEL; FOOD ANALYSIS; FOOD STORAGE; FREEZING; GRINDING; INHIBITION KINETICS; KINETICS; LIPID OXIDATION; MEAT; NONHUMAN; POULTRY; RESPONSE SURFACE METHOD; TEMPERATURE; TIME;

GALLUS GALLUS;

EID: 0042829401     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00023-1     Document Type: Article

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