Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Food Research International

Volumn 111, Issue , 2018, Pages 342-350

  Carballo, D E ^a   Caro, I ^b   Andres S ^a   Giraldez F J ^a   Mateo, J ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Lamb; Meat preparation; Natural antioxidant; Natural colorant; Oxysterols; Volatile compounds

Indexed keywords

ANTIOXIDANTS; FOOD STORAGE; SODIUM; VOLATILE ORGANIC COMPOUNDS;

LAMB; NATURAL ANTIOXIDANTS; NATURAL COLORANTS; OXYSTEROLS; VOLATILE COMPOUNDS;

COOKING;

ANTIOXIDANT; ASTAXANTHIN; XANTHOPHYLL;

ANIMAL; COOKING; DRUG EFFECT; FOOD HANDLING; FOOD QUALITY; FREEZING; HUMAN; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; PROCEDURES; RED MEAT; SHEEP; TIME;

ANIMALS; ANTIOXIDANTS; COOKING; FOOD HANDLING; FOOD QUALITY; FREEZING; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; RED MEAT; SHEEP; TIME; XANTHOPHYLLS;

EID: 85047407932     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.054     Document Type: Article

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