Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 55-63

  Estévez, Mario ^a   Ventanas, Sonia ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acid composition; Lipid oxidation; Non heme iron; Phenolics; Protein oxidation; Tocopherols

Indexed keywords

FATTY ACID; LIPID; PHENOL DERIVATIVE; PROTEIN; SATURATED FATTY ACID; TOCOPHEROL; UNSATURATED FATTY ACID;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; EVALUATION; FREEZING; LIPID OXIDATION; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PROTEIN INTERACTION; SOLID PHASE MICROEXTRACTION; SWINE; THERMOSTABILITY;

EID: 33745202058     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.009     Document Type: Article

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