Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 451-460

  Fernandes, R P P ^a   Trindade, M A ^a   Tonin, F G ^a   Lima, C G ^a   Pugine, S M P ^a   Munekata, P E S ^a   Lorenzo, J M ^b   de Melo, M P ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Equivalent concentrations; Extraction; Ovine hamburgers; Radical scavenging activity; Sensory acceptance

Indexed keywords

AGENTS; ANTIOXIDANTS; CLUSTER ANALYSIS; EXTRACTION; MULTIVARIANT ANALYSIS; SENSORY ANALYSIS; SODIUM;

EQUIVALENT CONCENTRATIONS; MULTIVARIATE STATISTICAL TECHNIQUES; OVINE HAMBURGERS; RADICAL SCAVENGING ACTIVITY; ROSMARINUS OFFICINALIS; SENSORY ACCEPTANCE; SYNTHETIC ANTIOXIDANTS; TOTAL PHENOLIC CONTENT;

PLANT EXTRACTS;

EID: 84954381986     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1994-x     Document Type: Article

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