Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Nunez De Gonzalez M T ^a   Boleman, R M ^b   Miller, R K ^c   Keeton, J T ^c   Rhee, K S ^c  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b Byan Independent School District   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

BHA; BHT; Dried plum puree; Lipid oxidation; Pork sausage

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL;

ANIMAL; ARTICLE; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PRUNUS; QUALITY CONTROL; STANDARD; SWINE; TASTE; TEMPERATURE; TIME;

ANIMALS; ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; BUTYLATED HYDROXYTOLUENE; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PRUNUS; QUALITY CONTROL; SWINE; TASTE; TEMPERATURE; TIME FACTORS;

MALUS X DOMESTICA; PRUNUS DOMESTICA;

EID: 45149091047     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00744.x     Document Type: Article

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