The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork

LWT

Volumn 40, Issue 2, 2007, Pages 324-330

  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; Galangal; Natural antioxidant; Oxidative stability

Indexed keywords

ETHANOL; LIPIDS; ORGANIC POLYMERS; OXIDATION; PEROXIDES;

COOKED GROUND PORK; GALANGAL; NATURAL ANTIOXIDANT; OXIDATIVE STABILITY;

MEATS;

KAEMPFERIA GALANGA;

EID: 33749442649     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.08.008     Document Type: Article

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