Oxidative Stability of Cooked Pork Patties Incorporated with Clitoria ternatea Extract (Blue Pea Flower Petal) During Refrigerated Storage

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Pasukamonset, Porntip ^a,b   Kwon, Oran ^c   Adisakwattana, Sirichai ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c Ewha Womans University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS; FOOD STORAGE; PROTEINS; REFRIGERATORS;

ANTIOXIDANT PROPERTIES; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; RADICAL SCAVENGING ACTIVITY; READY-TO-EAT PRODUCTS; REFRIGERATED STORAGES; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

MEATS;

EID: 85011623222     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12751     Document Type: Article

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