Effect of electron beam irradiation and storage at 5 °C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8236-8241

  Rababah, Taha ^a   Hettiarachchy, Navam ^a   Horax, Ronny ^a   Eswaranandam, Satchithanandam ^a   Mauromoustakos, Andronikos ^a   Dickson, James ^b   Niebuhr, Steven ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Carbonyl; Irradiation; TBARS; TBHQ

Indexed keywords

ACETOPHENONE; ANTIOXIDANT; CARBONYL DERIVATIVE; GRAPE SEED EXTRACT; GREEN TEA EXTRACT; LIPID; MALONALDEHYDE; PLANT EXTRACT; PROTEIN; THIOBARBITURIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CHICKEN; CONCENTRATION (PARAMETERS); ELECTRON BEAM; ELECTRON RADIATION; FOOD STORAGE; GRAPE; INFUSION; IRRADIATION; LIPID OXIDATION; MEAT; NONHUMAN; PIGEON THORAX; PROTEIN ANALYSIS; RADIATION DOSE; SEED; STORAGE; TEA; VACUUM;

COLUMBA; GALLUS GALLUS; VITIS SP.;

EID: 11144240462     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049147q     Document Type: Article

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