Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

Journal of Food and Drug Analysis

Volumn 23, Issue 3, 2015, Pages 501-508

  Ding, Yi ^a   Wang, Sheng Yao ^a   Yang, Deng Jye ^b   Chang, Ming Hsu ^c   Chen, Yi Chen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

Author keywords

lipid peroxidation; litchi flower powder; polyphenol profile; pork meatball; protein degradation

Indexed keywords

ACTIN; ANISIC ACID; ANTIOXIDANT; ASCORBIC ACID; CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; FERULIC ACID; FLAVONOID; GALLIC ACID; GENTISIC ACID; MYOSIN; NEOHESPERIDIN; PARA COUMARIC ACID; QUERCITRIN; RUTOSIDE; SINAPIC ACID; SYRINGIC ACID; TERT BUTYLHYDROQUINONE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL GROUP; VANILLIC ACID;

ARTICLE; CONTROLLED STUDY; FLOWER; LIPID OXIDATION; LIPID PEROXIDATION; LYCHEE; MEAT; NONHUMAN; PHYSICAL CHEMISTRY; POWDER; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SENSORY EVALUATION;

EID: 84955289956     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2015.02.004     Document Type: Article

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