Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 766-774

  Gibis, Monika ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant capacity; Beef patties; Folin Ciocalteu Assay; Grape seed extract; Heterocyclic amines; Rosemary extract; Sensory quality; TEAC Assay

Indexed keywords

ANTIOXIDANT CAPACITY; FOLIN-CIOCALTEU ASSAYS; GRAPE SEED EXTRACT; HETEROCYCLIC AMINES; ROSEMARY EXTRACTS; SENSORY QUALITIES;

ACCEPTANCE TESTS; AMINES; EMULSIFICATION; MEATS;

FRUITS;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5B]PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINALINE; BETA CARBOLINE; GRAPE SEED EXTRACT; HARMAN; HETEROCYCLIC AMINE; ROSMARINUS OFFICINALIS EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BEEF; COLOR; CONCENTRATION (PARAMETERS); CORRELATIONAL STUDY; FLAVOR; FRYING; SENSORY ANALYSIS;

AMINES; ANIMALS; ANTIOXIDANTS; CATTLE; COOKING; FOOD HANDLING; HUMANS; MEAT; OILS, VOLATILE; PLANT EXTRACTS; ROSMARINUS; SEEDS; TASTE; VITIS;

ROSMARINUS OFFICINALIS; VITACEAE; VITIS VINIFERA;

EID: 84860267789     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.179     Document Type: Article

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