Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Lin, Yuhai ^a,b   Huang, Ming ^a   Zhou, Guanghong ^a   Zou, Yufeng ^a   Xu, Xinglian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b China Idea and Innovation Center   (China)

Author keywords

Green tea extract; Lipolysis; Pepperoni; Prooxidant; Sodium nitrite

Indexed keywords

FATTY ACID; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE; SODIUM NITRITE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD STORAGE; LIPID METABOLISM; LIPOLYSIS; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PH; SWINE; TEA;

ANIMALS; FATTY ACIDS; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; LIPOLYSIS; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES; SODIUM NITRITE; SWINE; TEA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 79957907212     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02187.x     Document Type: Article

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