Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review

Food Research International

Volumn 64, Issue , 2014, Pages 171-181

  Falowo, Andrew B ^a   Fayemi, Peter O ^a   Muchenje, Voster ^a  

^a UNIVERSITY OF FORT HARE   (South Africa)

Author keywords

Free radical; Lipid protein oxidation; Meat quality; Natural antioxidants; Oxidative stress

Indexed keywords

ANTIOXIDANTS; DETERIORATION; FREE RADICALS; OXIDATION; OXIDATIVE STRESS; PROTEINS;

BIOACTIVE COMPOUNDS; FUNCTIONAL INTEGRITIES; FUNCTIONAL PROPERTIES; MEAT QUALITY; NATURAL ANTIOXIDANTS; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN SPECIES; SYNTHETIC ANTIOXIDANTS; MEAT PRODUCTS;

MEATS; FREE RADICALS;

EID: 84903739747     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.022     Document Type: Review

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