Antioxidant properties of du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 12, 2010, Pages 7289-7296

  Xu, Zhongsheng ^a,b   Tang, Mengtian ^a   Li, Yuan ^a   Liu, Fangfang ^a   Li, Xingmin ^a,b   Dai, Ruitong ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Higher Institution Engineering Research Center of Animal Product   (China)

Author keywords

Antioxidant; Eucommia ulmoides Oliv; Lipid oxidation; Phenolic compounds; Raw pork patties

Indexed keywords

ANTIOXIDANT; FLAVONOID; FOOD ADDITIVE; LIPID; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; EUCOMMIACEAE; MEAT; OXIDATION REDUCTION REACTION; PIGMENTATION; PLANT LEAF; SWINE; ANALYSIS; DRUG EFFECTS;

ANIMALS; ANTIOXIDANTS; EUCOMMIACEAE; FLAVONOIDS; FOOD ADDITIVES; LIPIDS; MEAT; OXIDATION-REDUCTION; PHENOLS; PIGMENTATION; PLANT EXTRACTS; PLANT LEAVES; SWINE;

EUCOMMIA ULMOIDES;

EID: 77953624547     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100304t     Document Type: Article

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