Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia

Journal of Supercritical Fluids

Volumn 72, Issue , 2012, Pages 198-204

  Gallo, Monica ^a   Ferracane, Rosalia ^a   Naviglio, Daniele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidant; Chicken meat; Lipid oxidation; Protein oxidation; Supercritical extract

Indexed keywords

ANTIOXIDANT; CHICKEN MEAT; LIPID OXIDATION; PROTEIN OXIDATION; SUPERCRITICAL;

AGENTS; ANIMALS; COLD STORAGE; MASS SPECTROMETRY; MEATS; OXIDATION; PHENOLS; PROTEINS; VEGETABLES;

THERMAL PROCESSING (FOODS);

EID: 84866996465     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2012.08.006     Document Type: Article

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