Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

Trends in Food Science and Technology

Volumn 82, Issue , 2018, Pages 110-121

  Echegaray, Noemí ^a   Gómez, Belén ^b   Barba, Francisco J ^c   Franco, Daniel ^b   Estévez, Mario ^d   Carballo, Javier ^a   Marszałek, Krystian ^e   Lorenzo, Jose M ^b  

^a UNIVERSITY OF VIGO   (Spain)

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

^c UNIVERSITY OF VALENCIA   (Spain)

^d UNIVERSITY OF EXTREMADURA   (Spain)

^e State Research Institute   (Poland)

Author keywords

Extraction; Flavonoids; Lipid and protein oxidation; Phenolic acids; Plant extracts

Indexed keywords

ANIMALS; ANTIOXIDANTS; EXTRACTION; FLAVONOIDS; MEATS; NUTRITION; PLANT EXTRACTS; QUALITY CONTROL;

INDUSTRIAL PROCESSING; MICROBIAL INACTIVATION; NON-COMMUNICABLE DISEASE; NUTRITIONAL PROPERTIES; PHENOLIC ACIDS; PROTEIN OXIDATION; QUALITY CHARACTERISTIC; SYSTEMATIC LITERATURE REVIEW;

FRUITS;

EID: 85054805033     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.10.005     Document Type: Review

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