Total antioxidant capacities of raw and cooked meats

Meat Science

Volumn 90, Issue 1, 2012, Pages 60-65

  Serpen, Arda ^a   Gökmen, Vural ^a   Fogliano, Vincenzo ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidant activity; Denaturation; Heating; Meat; Quencher procedure

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; COOKED MEAT; MAILLARD REACTION PRODUCTS; MEAT SAMPLES; QUENCHER PROCEDURE; SCAVENGING CAPACITY; SOLID MATERIAL; TOTAL ANTIOXIDANT CAPACITY;

AGENTS; ANIMALS; DENATURATION; HEATING; MEATS;

THERMAL PROCESSING (FOODS);

ANTIOXIDANT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; COOKING; FISH; MEAT; METHODOLOGY; SWINE;

ANIMALS; ANTIOXIDANTS; CATTLE; CHICKENS; COOKING; FISHES; MEAT; SWINE;

EID: 80053216880     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.027     Document Type: Article

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