Natural antioxidants in processing and storage stability of sheep and goat meat products

Food Research International

Volumn 111, Issue , 2018, Pages 379-390

  Cunha, Leda C M ^a   Monteiro, Maria Lúcia G ^a,b   Lorenzo, José M ^c   Munekata, Paulo E S ^d   Muchenje, Voster ^e   de Carvalho, Francisco Allan L ^d   Conte Junior, Carlos A ^a,b,f  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

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

^d UNIVERSITY OF SÃO PAULO   (Brazil)

^e UNIVERSITY OF FORT HARE   (South Africa)

^f Oswaldo Cruz Foundation   (Brazil)

Author keywords

Antioxidants; Caprine meat; Lipid oxidation; Ovine meat; Phenolic compounds Protein oxidation

Indexed keywords

ANTIOXIDANTS; DIGITAL STORAGE; FOOD STORAGE; HEALTH RISKS; OXIDATION; PHENOLS; PROTEINS;

LIPID OXIDATION; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PROTECTIVE EFFECTS; PROTEIN OXIDATION; STORAGE STABILITY; SYNTHETIC ANTIOXIDANTS; SYNTHETIC COMPOUNDS;

MEATS;

ANTIOXIDANT; PLANT EXTRACT;

ANIMAL; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GOAT; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; PROCEDURES; SHEEP; VEGETABLE;

ANIMALS; ANTIOXIDANTS; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GOATS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT EXTRACTS; SHEEP; VEGETABLES;

EID: 85047639719     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.041     Document Type: Article

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