Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 129-135

  Juntachote, T ^a,c   Berghofer, E ^a   Siebenhandl, S ^a   Bauer, F ^b  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

^c THAKSIN UNIVERSITY   (Thailand)

Author keywords

Cooked ground pork; Holy basil; Natural antioxidant; Oxidative stability

Indexed keywords

ALKADIENE; HEXANAL; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONJUGATION; COOKED FOOD; CORRELATION ANALYSIS; FOOD STORAGE; FREEZING; LIPID OXIDATION; OCIMUM SANCTUM; PLANT; STATISTICAL SIGNIFICANCE;

OCIMUM TENUIFLORUM;

EID: 33745509626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.033     Document Type: Article

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