Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

Meat Science

Volumn 85, Issue 2, 2010, Pages 373-377

  de Ciriano, Mikel García Iñiguez ^a   Rehecho, Sheyla ^a   Calvo, Maria Isabel ^a   Cavero, Rita Yolanda ^a   Navarro, Íñigo ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Functional meat products; Lemon balm; Lipid oxidation; Phenolic compounds; PUFA

Indexed keywords

FOOD ADDITIVE; LINSEED OIL; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ALGA; ANIMAL; ARTICLE; CHEMISTRY; FREEZE DRYING; MEAT; MELISSA OFFICINALIS; OXIDATION REDUCTION REACTION; TIME;

ALGAE; ANIMALS; FOOD ADDITIVES; FREEZE DRYING; LINSEED OIL; MEAT PRODUCTS; MELISSA; OXIDATION-REDUCTION; PLANT EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; WATER;

ALGAE; CITRUS LIMON; MELISSA; MELISSA OFFICINALIS;

EID: 77949569795     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.01.007     Document Type: Article

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