Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 13, 2007, Pages 5299-5305

  Sánchez Alonso, Isabel ^a   Borderías, Javier ^a   Larsson, Karin ^b   Undeland, Ingrid ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Antioxidant; Dietary fiber; Grape; Hemoglobin; Lipid oxidation; Model system; Neutral lipids; Polyphenols; Washed cod

Indexed keywords

HEMOGLOBIN; LIPID; PLANT EXTRACT;

ANIMAL; ARTICLE; ATLANTIC COD; DIET SUPPLEMENTATION; DIETARY FIBER; DRUG EFFECT; FOOD PRESERVATION; GRAPE; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SEA FOOD;

ANIMALS; DIETARY FIBER; FOOD PRESERVATION; FOOD, FORTIFIED; GADUS MORHUA; HEMOGLOBINS; LIPID PEROXIDATION; LIPIDS; OXIDATION-REDUCTION; PLANT EXTRACTS; SEAFOOD; VITIS;

CLUPEIDAE; VITACEAE;

EID: 34447306021     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0702242     Document Type: Article

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