Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

Journal of Supercritical Fluids

Volumn 76, Issue , 2013, Pages 17-23

  Castro Vargas, Henry I ^a   Benelli, Patrícia ^b   Ferreira, Sandra R S ^b   Parada Alfonso, Fabián ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Antioxidant activity; Cooked beef meat; Cyphomandra betacea; Lipid oxidation; Solanum betaceum; Supercritical fluid extraction; Tamarillo epicarp

Indexed keywords

ANTI-OXIDANT ACTIVITIES; COOKED BEEF; CYPHOMANDRA BETACEA; LIPID OXIDATION; SOLANUM BETACEUM; TAMARILLO EPICARP;

ASCORBIC ACID; CARBON DIOXIDE; EFFLUENT TREATMENT; ETHANOL; EXTRACTION; HEXANE; MEATS; ORGANIC SOLVENTS; OXIDATION; SUPERCRITICAL FLUIDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84874614006     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2012.10.006     Document Type: Article

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