Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 748-754

  Bastida, Sara ^a,b   Sánchez Muniz, Francisco J ^a   Olivero, Raul ^a,c   Pérez Olleros, Lourdes ^a   Ruiz Roso, Baltasar ^a   Jiménez Colmenero, Francisco ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Carob fruit extracts; Exxenterol; Lipid oxidation; Liposterine; Meat; Polar material; Pork; TBARS

Indexed keywords

ALGAROBA; ALPHA TOCOPHEROL; CAROB FRUIT EXTRACT; EXXENTEROL; LIPOSTERINE; TANNIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; COOKED FOOD; CRYOPRESERVATION; GEL PERMEATION CHROMATOGRAPHY; INDUCED HYPOTHERMIA; LOW TEMPERATURE PROCEDURES; MEAT INDUSTRY; NONHUMAN; OXIDATION KINETICS; PORK;

CERATONIA SILIQUA;

EID: 67349187405     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.034     Document Type: Article

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