The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

Author： Bekhit A.E.D.   Geesink G.H.   Ilian M.A.   Morton J.D.   Bickerstaffe R.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.81, Iss.2, 2003-05, pp. : 175-187

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols

By Khan M.A.   Shahidi F.  

Food Chemistry, Vol. 75, Iss. 4, 2001-12 ,pp. : 431-437

Elsevier

Access to resources Recommend Favorite

Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties

By Mansour E.H.E.H.   Khalil A.H.A.H.  

Food Chemistry, Vol. 69, Iss. 2, 2000-05 ,pp. : 135-141

Elsevier

Access to resources Recommend Favorite

Water activity and Hunter colour values of beef patties extended with Samh (Mesembryanthemum forsskalei Hochst) flour

By Elgasim E.A.   Al-Wesali M.S.  

Food Chemistry, Vol. 69, Iss. 2, 2000-05 ,pp. : 181-185

Elsevier

Access to resources Recommend Favorite

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

By Hur S.J.   Ye B.W.   Lee J.L.   Ha Y.L.   Park G.B.   Joo S.T.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 771-775

Elsevier

Access to resources Recommend Favorite

Effects of basal level of antioxidants on oxidative DNA damage in humans

By Foksinski Marek  

European Journal of Nutrition, Vol. 46, Iss. 3, 2007-04 ,pp. : 174-180

Springer Publishing Company

Access to resources Recommend Favorite