Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 908-916

  Jayathilakan, K ^a   Sharma, G K ^a   Radhakrishna, K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Antioxidant activity; Lipid oxidation; Maillard reaction products; Natural; Non haem iron; Species; Synthetic; Warmed over flavour

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; GALLIC ACID PROPYL ESTER; HEXANAL; IRON; TERT BUTYLHYDROQUINONE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEEF CATTLE; CINNAMON; CLOVE; CONTROLLED STUDY; COOKED FOOD; FLAVOR; FOOD FREEZING; GLYCATION; LIPID OXIDATION; MEAT; NONHUMAN; SHEEP;

CINNAMOMUM VERUM; OVIS ARIES; SYZYGIUM AROMATICUM;

EID: 34447558042     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.068     Document Type: Article

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