Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 23, 2005, Pages 9186-9192

  Wang, Lynn L ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Antioxidants; Lipid oxidation; Meat; Potato protein; Protein hydrolysates

Indexed keywords

CHELATING AGENT; REDUCING AGENT; SCAVENGER; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; HEAT; HYDROLYSIS; LIPID PEROXIDATION; MEAT; POTATO; SOLUBILITY;

ANIMALS; CATTLE; CHELATING AGENTS; FREE RADICAL SCAVENGERS; HEAT; HYDROLYSIS; LIPID PEROXIDATION; MEAT; PLANT PROTEINS; REDUCING AGENTS; SOLANUM TUBEROSUM; SOLUBILITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

SOLANUM TUBEROSUM;

EID: 28444440308     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051213g     Document Type: Article

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