Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

Journal of the Science of Food and Agriculture

Volumn 90, Issue 14, 2010, Pages 2531-2540

  Larsson, Karin J ^a   Undeland, Ingrid K ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Antioxidant; Caffeic acid; Fish; Haemoglobin; Lipid oxidation; Protein oxidation

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; HEMOGLOBIN; ICE;

ANIMAL; ARTICLE; COLD; DRUG EFFECT; FOOD HANDLING; FREEZING; GADIFORMES; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; PROTEIN CARBONYLATION; SEA FOOD; SKELETAL MUSCLE;

ANIMALS; ANTIOXIDANTS; CAFFEIC ACIDS; COLD TEMPERATURE; FOOD HANDLING; FREEZING; GADIFORMES; HEMOGLOBINS; ICE; LIPID PEROXIDATION; MUSCLE, SKELETAL; PROTEIN CARBONYLATION; SEAFOOD;

EID: 78650706726     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4121     Document Type: Article

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