Significance of antioxidants for seafood safety and human health

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 3, 2013, Pages 475-491

  Kulawik, Piotr ^a   Özogul, Fatih ^b   Glew, Robert ^c   Özogul, Yesim ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b CUKUROVA UNIVERSITY   (Turkey)

^c UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

Author keywords

antioxidants; food safety; rancidity; seafood

Indexed keywords

ANTIBACTERIAL EFFECTS; ANTIOXIDANTS; HEALTH BENEFITS; HEALTH CONCERNS; HIGH QUALITY; HUMAN HEALTH; LIPID OXIDATION; NATURAL ANTIOXIDANTS; NATURALLY OCCURRING; RANCIDITY; SAFETY CONCERNS; SEAFOOD; SEAFOOD PRODUCTS; SHELF LIFE; SYNTHETIC ANTIOXIDANTS;

FOOD SAFETY; HEALTH; OXIDATION; PLANT EXTRACTS;

MEATS;

ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; SEA FOOD;

ANTIOXIDANTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; PLANT EXTRACTS; SEAFOOD;

EID: 84872868156     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304266s     Document Type: Article

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