Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4±1 °c) storage

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1547-1553

  Yogesh, K ^a   Ali, Jamshed ^b  

^a Livestock Products Technology   (India)

^b CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Antioxidant activity; DPPH; Lipid oxidation; Meat; Peach; Reducing power; TBARs; Thuja

Indexed keywords

ANIMALS; FLAVONOIDS; FRUITS; MEATS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; DPPH; LIPID OXIDATION; PEACH; REDUCING POWER; TBARS; THUJA;

FOOD STORAGE;

PRUNUS; PRUNUS ARMENIACA; PRUNUS PERSICA; THUJA; THUJA OCCIDENTALIS;

EID: 84904987719     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0672-5     Document Type: Article

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