Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

Food Chemistry

Volumn 147, Issue , 2014, Pages 386-394

  Pateiro, M ^a   Lorenzo, J M ^a   Amado, I R ^b   Franco, D ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Display life; Natural antioxidant; Oxidative stability; Volatile compounds

Indexed keywords

COLOUR DIFFERENCES; EFFECT OF ADDITION; GRAPE SEED EXTRACT; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; REFRIGERATED STORAGES; SYNTHETIC ANTIOXIDANTS; VOLATILE COMPOUNDS;

ANTIOXIDANTS; FRUITS; OXIDATION RESISTANCE;

VOLATILE ORGANIC COMPOUNDS;

AESCULUS HIPPOCASTANUM EXTRACT; GRAPE SEED EXTRACT; GREEN TEA EXTRACT; LIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; FOOD COLOR; FOOD FREEZING; FOOD STORAGE; MEAT; OXIDATION; PHYSICAL CHEMISTRY; PIG LIVER PATE; SHELF LIFE; STORAGE TEMPERATURE;

SUIDAE; VITACEAE;

DISPLAY LIFE; NATURAL ANTIOXIDANT; OXIDATIVE STABILITY; VOLATILE COMPOUNDS;

ANIMALS; ANTIOXIDANTS; CAMELLIA SINENSIS; COOKING; FAGACEAE; FOOD ADDITIVES; FOOD STORAGE; LIVER; MEAT; OXIDATION-REDUCTION; PLANT EXTRACTS; SWINE; VITIS;

EID: 84886532485     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.153     Document Type: Article

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