Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Brazilian Archives of Biology and Technology

Volumn 47, Issue 1, 2004, Pages 57-62

  Soares, Adriana Lourenço ^a   Olivo, Rubison ^b,c   Shimokomaki, Massami ^a,c   Ida, Elza Iouko ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b Globalfood Sistemas Ingredientes e Tecnologias para Alimentos   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Breast poultry meat; Lipid oxidation inhibition; Phytic acid; Response surface methodology; Vitamin E; Warmed over flavour

Indexed keywords

EID: 19944366662     PISSN: 15168913     EISSN: None     Source Type: Journal    
DOI: 10.1590/s1516-89132004000100008     Document Type: Article

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