Berries extracts as natural antioxidants in meat products: A review

Food Research International

Volumn 106, Issue , 2018, Pages 1095-1104

  Lorenzo, José Manuel ^a   Pateiro, Mirian ^a   Domínguez, Rubén ^a   Barba, Francisco J ^b   Putnik, Predrag ^c   Kovačević, Danijela Bursać ^c   Shpigelman, Avi ^d   Granato, Daniel ^e   Franco, Daniel ^a  

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

^b UNIVERSITY OF VALENCIA   (Spain)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^e STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Antioxidants; Bioactive compounds; Blackberry; Cranberry, cloudberry; Pork meat

Indexed keywords

ANTIOXIDANTS; FOOD ADDITIVES; FRUITS; OXIDATION;

BIOACTIVE COMPOUNDS; BLACKBERRY; BLACKCURRANT (RIBES NIGRUM); BUTYLATED HYDROXYTOLUENE; CRANBERRY, CLOUDBERRY; NATURAL ANTIOXIDANTS; PORK MEAT; SYNTHETIC ANTIOXIDANTS;

MEATS;

ANTIOXIDANT; FOOD ADDITIVE; PLANT EXTRACT;

CHEMISTRY; FOOD PRESERVATION; FRUIT; MEAT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; FOOD ADDITIVES; FOOD PRESERVATION; FRUIT; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 85037553138     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.005     Document Type: Article

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