Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Food and Bioproducts Processing

Volumn 90, Issue 3, 2012, Pages 499-505

  Alves, A B ^a   Bragagnolo, N ^a   Da Silva, M G ^b   Skibsted, L H ^c   Orlien, V ^c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Institute of Food Technology   (Brazil)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chicken meat; ESR; Flavonoids; High pressure; Lipid oxidation; Tomato paste products

Indexed keywords

ANTIOXIDANT PROTECTION; CHICKEN BREAST; CHICKEN MEAT; EFFICIENT PROTECTIONS; HIGH PRESSURE; LAG PHASE; LIPID OXIDATION; MINCED MEAT; PHENOLICS; RADICAL FORMATION; SECONDARY OXIDATION PRODUCTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOMATO PASTE; WASTE FRACTION; WASTE PRODUCTS;

ANIMALS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FLAVONOIDS; FRUITS; OXIDATION; PARAMAGNETIC RESONANCE; PHENOLS;

MEATS;

COLUMBA; LYCOPERSICON ESCULENTUM;

EID: 84861792492     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.10.004     Document Type: Article

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