Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review

Food Reviews International

Volumn 30, Issue 1, 2014, Pages 71-90

  Jayasena, Dinesh D ^a,b   Jo, Cheorun ^c  

^a Chungnam National University   (South Korea)

^b UVA WELLASSA UNIVERSITY   (Sri Lanka)

^c Seoul National University   (South Korea)

Author keywords

Antioxidants; Essential oils; Lipid oxidation; Meat products; Phenolic compounds

Indexed keywords

FREE RADICAL SCAVENGERS; HURDLE TECHNOLOGY; LIPID OXIDATION; MEAT PRODUCTS; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PRODUCT SHELF LIFE; SENSORY QUALITIES;

ANTIOXIDANTS; FREE RADICALS; MEATS; OXIDATION;

ESSENTIAL OILS;

EID: 84890949056     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2013.853776     Document Type: Review

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