Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties

LWT

Volumn 66, Issue , 2016, Pages 244-251

  Jully, Katrina Maryse Malixi ^a   Toto, Criselda S ^a   Were, Lilian ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Coffee; Cooked pork; Frozen storage; Oxidation

Indexed keywords

ALDEHYDES; COFFEE; OXIDATION; PROTEINS; RESINS;

ANTIOXIDANT EFFECT; COOKED PORK; FROZEN STORAGE; LIPID OXIDATION; MALONDIALDEHYDE; NEGATIVE CONTROL; PROTEIN OXIDATION; ROASTED COFFEE;

MEATS;

EID: 84950159192     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.046     Document Type: Article

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