Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality

Food Chemistry

Volumn 172, Issue , 2015, Pages 40-46

  Rocio Teruel M ^a   Garrido, M Dolores ^a   Espinosa, Miriam C ^a   Linares, M Belén ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Extract; Natural antioxidants; Nugget; Oxidative stability; Rosemary

Indexed keywords

ACETONE; ANIMALS; ANTIOXIDANTS; LIQUIDS; METHANOL; ORGANIC SOLVENTS;

EXTRACT; NATURAL ANTIOXIDANTS; NUGGET; OXIDATIVE STABILITY; ROSEMARY;

EXTRACTION;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ACETONE; CARNOSIC ACID; CARNOSOL; ESSENTIAL OIL; METHANOL; PHENOL DERIVATIVE; ROSMARINUS OFFICINALIS EXTRACT; TOCOPHEROL; ANTIOXIDANT; FOOD ADDITIVE; PLANT EXTRACT; SOLVENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHICKEN MEAT; CHICKEN NUGGETS; DRUG EFFECT; FERRIC REDUCING ABILITY OF PLASMA; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; LIQUID; NONHUMAN; PH MEASUREMENT; POWDER; ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; EUROPEAN UNION; FREEZING; HUMAN; ISOLATION AND PURIFICATION; MEAT; QUALITY CONTROL; ROSMARINUS; TASTE;

ANIMALS; ANTIOXIDANTS; CHICKENS; EUROPEAN UNION; FOOD ADDITIVES; FREEZING; HUMANS; MEAT PRODUCTS; PLANT EXTRACTS; QUALITY CONTROL; ROSMARINUS; SOLVENTS; TASTE;

EID: 84907647081     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.018     Document Type: Article

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