Natural antioxidants protecting irradiated beef burgers from lipid oxidation

LWT

Volumn 43, Issue 1, 2010, Pages 98-104

  Trindade, R A ^a   Mancini Filho, J ^b   Villavicencio, A L C H ^a  

^a INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fatty acid; Irradiated food; Lipid oxidation; Natural antioxidants

Indexed keywords

ANTIOXIDANTS; BEEF; EXTRACTION; GAS CHROMATOGRAPHY; IRRADIATION; OXIDATION;

BEEFBURGER; BUTYLATED HYDROXYTOLUENE; FATTY ACID COMPOSITION; IRRADIATED FOODS; IRRADIATION TREATMENT; LIPID OXIDATION; MEAT SAMPLES; NATURAL ANTIOXIDANTS; OREGANO EXTRACTS; ROSEMARY EXTRACTS;

FATTY ACIDS;

ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 70349198971     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.06.013     Document Type: Article

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