Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1119-1130

  Badr, Hesham M ^a   Mahmoud, Karema A ^b  

^a NUCLEAR RESEARCH CENTER   (Egypt)

^b NATIONAL CENTER FOR RADIATION RESEARCH AND TECHNOLOGY   (Egypt)

Author keywords

Antioxidant; Carrot juice; Irradiation; Oxidation; Sausages

Indexed keywords

[CARBONYL; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; BEEF SAUSAGES; CARROT JUICE; CONTROL SAMPLES; FROZEN STORAGE; LIPID OXIDATION; OXIDATIVE PROCESS; PEROXIDE VALUE; POST TREATMENT; PROTEIN OXIDATION; RAW SAUSAGES; SAUSAGES; SENSORY SCORES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CARBONYLATION; IRRADIATION; OXIDATION; WATER CONTENT;

MEATS;

CARBONYL DERIVATIVE; CAROTENOID; LIPID; PHENOL DERIVATIVE; PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEEF; CARROT JUICE; CONTROLLED STUDY; FOOD COLOR; FOOD COMPOSITION; FOOD IRRADIATION; FOOD STORAGE; FOOD TEXTURE; FREEZING; GAMMA IRRADIATION; LIPID OXIDATION; MEAT; ODOR; PLANT PRODUCT; RAW FOOD; TASTE;

DAUCUS CAROTA;

EID: 79952539056     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.113     Document Type: Article

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