Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties: Implications for health

Nutrients

Volumn 5, Issue 4, 2013, Pages 1241-1252

  Duthie, Garry ^a   Campbell, Fiona ^a   Bestwick, Charles ^a   Stephen, Sylvia ^a   Russell, Wendy ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Antioxidants; Oxidative stability; Turkey patties; Vegetable powders

Indexed keywords

ALPHA TOCOPHEROL; CARBONYL DERIVATIVE; GAMMA TOCOPHEROL; PHENOLIC ACID; UNCLASSIFIED DRUG;

ARTICLE; BEETROOT; BROCCOLI; CARROT; CELERY; CONTROLLED STUDY; COOKED FOOD; FOOD COMPOSITION; LIPID OXIDATION; MEAT; ONION; OXIDATION; PEA; POWDER; PROTEIN OXIDATION; RUTABAGA; SPINACH; SWEET PEPPER; TOMATO; TURKEY (BIRD); VEGETABLE POWDER;

EID: 84876391982     PISSN: 20726643     EISSN: None     Source Type: Journal    
DOI: 10.3390/nu5041241     Document Type: Article

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