Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 585-591

  Das, Arun Kumar ^a   Rajkumar, Vincent ^b   Verma, Arun Kumar ^b   Swarup, Devendra ^b  

^a UNIVERSITY OF WYOMING   (United States)

^b CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

Extract; Goat meat patties; Lipid oxidation; Moringa oleiferia; Natural antioxidant

Indexed keywords

EXTRACT; GOAT MEAT; LIPID OXIDATION; MORINGA; NATURAL ANTIOXIDANTS;

ALDEHYDES; FREE RADICALS; PHENOLS; PLANTS (BOTANY);

MEATS;

CAPRA HIRCUS; MORINGA;

EID: 84857053082     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02881.x     Document Type: Article

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