Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1492-1500

  Joseph, Serlene ^a   Chatli, Manish K ^a   Biswas, Ashim K ^a   Sahoo, Jhari ^a  

^a GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY   (India)

Author keywords

Colour; Lycopene; Natural antioxidant; Pink guava pulp; Raw pork emulsion; carotene

Indexed keywords

ANTIOXIDANTS; COLOR; FOOD STORAGE; MEATS;

ANTIOXIDANT POTENTIAL; GUAVA PULP; LYCOPENES; NATURAL ANTIOXIDANTS; PORK EMULSIONS; QUALITY PROBLEMS; REFRIGERATED STORAGES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EMULSIFICATION;

EID: 84904892258     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0668-1     Document Type: Article

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