Antioxidant effects of broccoli powder extract in goat meat nuggets

Meat Science

Volumn 91, Issue 2, 2012, Pages 179-184

  Banerjee, Rituparna ^a   Verma, Arun K ^b   Das, Arun K ^b   Rajkumar, V ^b   Shewalkar, A A ^a   Narkhede, H P ^a  

^a NVC   (India)

^b CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

Broccoli powder; Goat meat nuggets; Natural antioxidant; TBARS number

Indexed keywords

ANTIOXIDANT EFFECT; ANTIOXIDANT POTENTIAL; FREE RADICAL SCAVENGING ACTIVITY; GOAT MEAT; NATURAL ANTIOXIDANTS; PH VALUE; REDUCING POWER; TBARS NUMBER; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL PHENOLICS;

MEATS; PHENOLS; TOLUENE;

PLANTS (BOTANY);

BRASSICA OLERACEA VAR. ITALICA; CAPRA HIRCUS;

ANTIOXIDANT; BUTYLCRESOL; PHENOL DERIVATIVE; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BRASSICA; COMPARATIVE STUDY; EVALUATION; GOAT; HUMAN; INFLORESCENCE; MEAT; METABOLISM; POWDER;

ANIMALS; ANTIOXIDANTS; BRASSICA; BUTYLATED HYDROXYTOLUENE; GOATS; HUMANS; INFLORESCENCE; MEAT PRODUCTS; PHENOLS; PLANT EXTRACTS; POWDERS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84857654937     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.016     Document Type: Article

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