Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 299-307

  Min, Byungrok ^a   Cordray, Joseph C ^b   Ahn, Dong Uk ^b,c  

^a UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

Author keywords

Free ionic iron; iron chelating agent; Lipid oxidation potential; Meat fraction; Metmyoglobin

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT EFFECT; CHELATING AGENT; CHICKEN BREAST; FERRIC IONS; FREE IONIC IRON; HIGH CONCENTRATION; HIGH MOLECULAR WEIGHT; LIPID OXIDATION; LIPID OXIDATION POTENTIAL; LOW MOLECULAR WEIGHT; METMYOGLOBIN; MODEL SYSTEM; OXIDATIVE STABILITY; PHOSPHOLIPID LIPOSOMES; RATE LIMITING FACTORS; REDUCING CAPACITY;

ANIMALS; CATALYSTS; CHELATION; IRON; OXIDATION; PHOSPHOLIPIDS;

MEATS;

FERRIC ION; FERROUS ION; IRON CHELATING AGENT; LIPOSOME; METMYOGLOBIN; MYOGLOBIN;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BEEF; BIOCATALYST; CHICKEN MEAT; CONTROLLED STUDY; LIPID OXIDATION; MOLECULAR WEIGHT; NONHUMAN; SUPERNATANT; TISSUE HOMOGENATE;

EID: 79955616344     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.018     Document Type: Article

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