Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

European Food Research and Technology

Volumn 227, Issue 2, 2008, Pages 337-344

  Mariutti, Lilian R B ^a   Orlien, Vibeke ^b   Bragagnolo, Neura ^a   Skibsted, Leif H ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chicken meat; ESR; Garlic; High pressure; Lipid oxidation; Sage

Indexed keywords

ELECTRON SPIN RESONANCE SPECTROSCOPY; GENETIC ENGINEERING; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MEATS; OXIDATION;

SCAVENGING CAPACITY; THIOBARBITURIC ACID;

LIPIDS;

ALLIUM SATIVUM; COLUMBA;

EID: 43249094246     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0726-5     Document Type: Article

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