Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 17-23

  Montero, P ^a   Gimenez B ^a   Perez Mateos M ^a   Gomez Guillen M C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant activity; Protein and lipid oxidation; Quercetin; Rosemary

Indexed keywords

QUERCETIN; ROSMARINUS OFFICINALIS EXTRACT;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FISH; FOOD PROCESSING; GELATION; HEATING; LIPID OXIDATION; MICROWAVE COOKING; MUSCLE; NONHUMAN; OXIDATION;

ROSMARINUS OFFICINALIS;

EID: 18044391054     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.038     Document Type: Article

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