Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Prasetyo, M ^a   Chia, M ^a   Hughey, C ^a   Were, L M ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Almond skin powder; Beef; Electron beam irradiation; Lipid oxidation

Indexed keywords

ALDEHYDE; ANTIOXIDANT; FOOD PRESERVATIVE; N HEXANAL; N-HEXANAL; PIGMENT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FREEZING; GAMMA RADIATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PRUNUS; RADIATION EXPOSURE; RADIATION RESPONSE; STANDARD; TIME;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; CATTLE; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD PRESERVATIVES; GAMMA RAYS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; PRUNUS; REFRIGERATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

PRUNUS DULCIS;

EID: 38349019395     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00553.x     Document Type: Article

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