The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

Journal of Food Biochemistry

Volumn 40, Issue 4, 2016, Pages 393-403

  Abdelmalek, Baha Eddine ^a,b   Sila, Assaâd ^a,d   Ghlissi, Zohra ^c   Taktak, Mohammed Amin ^e   Ayadi, Mohamed Ali ^b   Bougatef, Ali ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITY OF SFAX   (Tunisia)

^d Cité scientifique   (France)

^e Chahia Company   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANIMALS; ANTIOXIDANTS; BEEF; FREE RADICALS; OXIDATION; SENSORY ANALYSIS; SHELLFISH;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT ASSAYS; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL STABILITY; NATURAL ANTIOXIDANTS; POTENT ANTIOXIDANTS; TOTAL ANTIOXIDANT CAPACITY;

FOOD STORAGE;

EID: 84947967169     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12224     Document Type: Article

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