Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

Molecules

Volumn 20, Issue 8, 2015, Pages 13913-13926

  Gallego, Maria G ^a   Gordon, Michael H ^b   Segovia, Francisco J ^a   Almajano, María P ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant; C. decapetala; Free radicals; Polyphenol; Tbars

Indexed keywords

ALDEHYDE; ANTIOXIDANT; FERRIC ION; LIPID; METMYOGLOBIN; N-HEXANAL; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BOVINE; CAESALPINIA; CHEMISTRY; COLOR; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PH;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; CAESALPINIA; CATTLE; COLOR; FERRIC COMPOUNDS; HYDROGEN-ION CONCENTRATION; LIPIDS; MEAT PRODUCTS; METMYOGLOBIN; OXIDATION-REDUCTION; PLANT EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84941242125     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules200813913     Document Type: Article

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