Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 13, Issue 2, 2014, Pages 135-144

  Waszkowiak, Katarzyna ^a   Szymandera buszka, Krystyna ^a   Heś, Marzanna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Ethanolic extract; Fl ax seed; Lipid oxidation; Protein nutritive value; Thiamine retention

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; LINEN; MEATS; OILSEEDS; OXIDATION; PROTEINS; STORAGE (MATERIALS); YARN;

ACCESSIBLE INFORMATION; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT EFFICIENCIES; CHEMICAL COMPOSITIONS; ETHANOLIC EXTRACTS; LIPID OXIDATION; NUTRITIVE VALUES; THIAMINE RETENTION;

FLAX;

ALCOHOL; LYSINE; METHIONINE; PLANT EXTRACT; PROTEIN INTAKE; THIAMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; CHEMISTRY; FLAX; FREEZING; LIPID PEROXIDATION; MEAT; METABOLISM; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PHYSIOLOGY; PIG; PLANT SEED; PROTEIN INTAKE;

ANIMALS; DIETARY PROTEINS; ETHANOL; FLAX; FREEZING; LIPID PEROXIDATION; LYSINE; MEAT PRODUCTS; METHIONINE; NUTRITIVE VALUE; OXIDATION-REDUCTION; PLANT EXTRACTS; SEEDS; SWINE; THIAMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84896377923     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2014.2.3     Document Type: Article

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