Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions

LWT

Volumn 59, Issue 2P1, 2014, Pages 834-840

  Martínez, Joaquín ^a   Nieto, Gema ^a   Castillo, Julián ^b   Ros, Gaspar ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b 80320 Alcantarilla   (Spain)

Author keywords

Antioxidant capacity; Chicken; Grape seed extract; MSM; Turkey

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; MEATS;

ANTIOXIDANT CAPACITY; CHICKEN; GASTRIC DIGESTIONS; GASTROINTESTINAL DIGESTION; GRAPE SEED EXTRACT; IN-VITRO; LIPID OXIDATION; MECHANICALLY SEPARATED MEAT; PORK EMULSIONS; TURKEY; LIPID PEROXIDES;

MEATS; OSTWALD RIPENING;

VITACEAE;

EID: 84907597451     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.048     Document Type: Article

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