Effect of Dietary Dried Tomato Pulp on Oxidative Stability of Japanese Quail Meat

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2982-2988

  Botsoglou, Nikolaos ^a   Papageorgiou, George ^a   Nikolakakis, Ioannis ^a   Florou Paneri, Panagiota ^a   Giannenas, Ilias ^a   Dotas, Vassilios ^a   Sinapis, Efthymios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

tocopherol; Dried tomato pulp; Fatty acids; Oxidative stability; Quail meet; Refrigerated storage

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; FATTY ACID; IRON; LIPID; LYCOPENE; MALONALDEHYDE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CARCASS; CONTROLLED STUDY; COOKING; DIETARY INTAKE; FOOD INDUSTRY; FOOD PROCESSING; FREEZING; LIPID OXIDATION; MEAT; NONHUMAN; OXIDATION; QUAIL; SPECTROPHOTOMETRY; TOMATO;

ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; ANTIOXIDANTS; CAROTENOIDS; COTURNIX; DIET; FEMALE; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; MALE; MEAT; OXIDATION-REDUCTION;

ANIMALIA; AVES; COTURNIX; COTURNIX COTURNIX; COTURNIX JAPONICA; JAPONICA; LYCOPERSICON ESCULENTUM; PHASIANIDAE;

EID: 2442630538     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030748b     Document Type: Article

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