Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 429-436

  Cofrades, Susana ^a   Salcedo Sandoval, Lorena ^a   Delgado Pando, Gonzalo ^a   López López, Inés ^a   Ruiz Capillas, Claudia ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Antioxidants; Frankfurters; Hydroxytyrosol; Lipid oxidation; Meat batters; Oil in water emulsions

Indexed keywords

ANTIOXIDANTS; FRANKFURTERS; HYDROXYTYROSOL; LIPID OXIDATION; OIL-IN-WATER EMULSIONS;

AGENTS; CHILLING; EMULSIFICATION; FATTY ACIDS; FOOD STORAGE; MEATS; OXIDATION; POLYUNSATURATED FATTY ACIDS;

EMULSIONS;

BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; HYDROXYTYROSOL; OMEGA 3 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER OIL CREAM;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PROCESSING; FRANKFURTER; LIPID OXIDATION; MEAT;

ANIMALIA;

EID: 79959961064     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.095     Document Type: Article

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