Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 3, 2015, Pages 260-265

  Zhang, Yanjun ^a   Henning, Susanne M ^a   Lee, Ru Po ^a   Huang, Jianjun ^a   Zerlin, Alona ^a   Li, Zhaoping ^a   Heber, David ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Black pepper; Hamburger; Lipid peroxidation; Malondialdehyde (MDA); Turmeric

Indexed keywords

CURCUMA LONGA; PIPER NIGRUM;

1,3 BENZODIOXOLE DERIVATIVE; ALKALOID; AMIDE; ANTIOXIDANT; CURCUMIN; PIPERIDINE DERIVATIVE; PIPERINE; PLANT EXTRACT;

ANALYSIS; BLACK PEPPER; CHEMISTRY; COOKING; CURCUMA; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; PROCEDURES; SPICE;

ALKALOIDS; ANTIOXIDANTS; BENZODIOXOLES; COOKING; CURCUMA; CURCUMIN; FOOD HANDLING; HUMANS; LIPID PEROXIDATION; MEAT; PIPER NIGRUM; PIPERIDINES; PLANT EXTRACTS; POLYUNSATURATED ALKAMIDES; SPICES;

EID: 84929873930     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.1000837     Document Type: Article

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