Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

European Food Research and Technology

Volumn 217, Issue 3, 2003, Pages 201-206

  Adamsen, Christina E ^a   Hansen, Mette L ^a   Møller, Jens K S ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antioxidative activity; Dry cured Parma ham; Electron spin resonance spin probing; Oxygen consumption; Pigment extracts

Indexed keywords

ANTIOXIDANTS; CURING; ELECTRON SPIN RESONANCE SPECTROSCOPY; EMULSIONS; FREE RADICALS; LIPIDS; OILS AND FATS; OXIDATION; PIGMENTS; QUENCHING; SOLUTIONS;

ANTIOXIDATIVE ACTIVITY; DRY CURED PARMA HAM; PIGMENT EXTRACTS;

MEATS;

LETHRINIDAE;

EID: 1542603560     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0732-1     Document Type: Article

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