Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: Influence on selected meat quality characteristics

International Journal of Food Science and Technology

Volumn 45, Issue 2, 2010, Pages 289-294

  Nieto, Ava Isabel Andrés ^a   O'Grady, Michael N ^b   Gutierrez, Juan Ignacio ^a   Kerry, Joseph P ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Citroflavan 3 ol; Colour; Echinacea purpurea; Lipid oxidation; Natural antioxidants; Olive leaf extract; Phytochemicals; Polyphenol content; Resveratrol

Indexed keywords

CITROFLAVAN-3-OL; COLOUR; ECHINACEA PURPUREA; LIPID OXIDATION; NATURAL ANTIOXIDANTS; OLIVE LEAF; PHYTOCHEMICALS; POLYPHENOL CONTENT; RESVERATROL;

COLOR; FOOD PROCESSING; MEATS; OXIDATION; OXYGEN;

PLANT EXTRACTS;

ECHINACEA PURPUREA;

EID: 78649528627     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02134.x     Document Type: Article

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