Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (Hippophae rhamnoides) berry residues

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 714-721

  Püssa, Tõnu ^a   Pällin, Regina ^a   Raudsepp, Piret ^a   Soidla, Riina ^a   Rei, Meili ^a  

^a ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

Author keywords

Functional food; LC MS MS ESI; Mechanically deboned meat (MDM); Polyphenols; Sea buckthorn; TBARS

Indexed keywords

ANTIOXIDANT; POLYPHENOL; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CANCER PREVENTION; CHEMICAL ANALYSIS; CHEMICAL CARCINOGENESIS; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIPPOPHAE RHAMNOIDES; LIPID ANALYSIS; LIPID OXIDATION; MEAT; MEAT INDUSTRY; MECHANICALLY DEBONED MEAT; MUTAGENICITY; NONHUMAN; NUTRITIONAL VALUE; TANDEM MASS SPECTROMETRY;

HIPPOPHAE RHAMNOIDES; RHAMNACEAE;

EID: 36148981803     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.090     Document Type: Article

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