Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

LWT

Volumn 44, Issue 1, 2011, Pages 164-172

  Hayes, J E ^a   Stepanyan, V ^a   Allen, P ^a   O'Grady, M N ^b   Kerry, J P ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Ellagic acid; Lipid oxidation; Lutein; Olive leaf extract; Pork sausage; Sesamol

Indexed keywords

ELLAGIC ACID; OXIDATION; QUALITY CONTROL; THERMAL PROCESSING (FOODS);

COOKING LOSS; LEAF EXTRACTS; LIPID OXIDATION; LUTEIN; MODIFIED ATMOSPHERE; OLIVE LEAF; OLIVE LEAF EXTRACT; PORK SAUSAGES; SESAMOL; WATER-HOLDING CAPACITY;

MEATS;

EID: 77956878628     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.020     Document Type: Article

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