Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Perez, T I ^a   Zuidhof, M J ^a   Renema, R A ^a   Curtis, J M ^a   Ren, Y ^a   Betti, M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

3; Chicken meat; Oxysterols; Selenomethionine; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; OMEGA 3 FATTY ACID; SELENIUM; SELENOMETHIONINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; COOKING; DIET SUPPLEMENTATION; DRUG EFFECT; FREEZING; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

ANIMAL FEED; ANIMALS; ANTIOXIDANTS; CHICKENS; COOKERY; FATTY ACIDS, OMEGA-3; FOOD, FORTIFIED; FREEZING; MEAT; OXIDATION-REDUCTION; SELENIUM; SELENOMETHIONINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 77953876376     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01478.x     Document Type: Article

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