Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 227-234

  Botsoglou, Evropi ^a   Govaris, Alexandros ^a   Ambrosiadis, Ioannis ^b   Fletouris, Dimitrios ^b   Papageorgiou, Georgios ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

tocopherol; Lipid oxidation; n 3 pork patties; Olive leaf extracts; Protein oxidation

Indexed keywords

OLEA EUROPAEA; SUIDAE;

ANTIOXIDANT; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; DIET; DIET SUPPLEMENTATION; FAT INTAKE; FLAX; LIPID OXIDATION; LIPID PEROXIDATION; MEAT; METABOLISM; N-3 PORK PATTIES; OLIVE LEAF EXTRACTS; OLIVE TREE; PLANT LEAF; PROTEIN CARBONYLATION; PROTEIN INTAKE; PROTEIN OXIDATION; SKELETAL MUSCLE; SWINE; Α-TOCOPHEROL;

LIPID OXIDATION; N-3 PORK PATTIES; OLIVE LEAF EXTRACTS; PROTEIN OXIDATION; Α-TOCOPHEROL;

ANIMALS; ANTIOXIDANTS; COOKING; DIET; DIETARY FATS; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FLAX; FOOD, FORTIFIED; LINSEED OIL; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; OLEA; PLANT EXTRACTS; PLANT LEAVES; PROTEIN CARBONYLATION; SWINE;

EID: 84889085481     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6236     Document Type: Article

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