Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Allen, Karin ^a   Cornforth, Daren ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Chelator; Iron; Myoglobin oxidation

Indexed keywords

ANTIOXIDANT; CHELATING AGENT; CINNAMIC ACID DERIVATIVE; DEPSIDE; EUGENOL; IRON; IRON CHELATING AGENT; MYOGLOBIN; ROSMARINIC ACID;

ARTICLE; DRUG EFFECT; METABOLISM; OXIDATION REDUCTION REACTION; SPICE; THEORETICAL MODEL;

ANTIOXIDANTS; CHELATING AGENTS; CINNAMATES; DEPSIDES; EUGENOL; IRON; IRON CHELATING AGENTS; MODELS, THEORETICAL; MYOGLOBIN; OXIDATION-REDUCTION; SPICES;

EID: 65849199541     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01170.x     Document Type: Article

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