Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids-Reference-Cited by-同舟云学术

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Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Published:2011-11 Issue:2 Volume:129 Page:429-436
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cofrades Susana,Salcedo Sandoval Lorena,Delgado-Pando Gonzalo,López-López Inés,Ruiz-Capillas Claudia,Jiménez-Colmenero Francisco

Funder

AGL2008-04892-CO3-01

Consolider Ingenio 2010: CARNISENUSA (CSD2007-00016)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002

2. Official methods of analysis,2002

3. Strategies for designing novel functional meat products;Arihara;Meat Science,2006

4. Application of and correlation among antioxidant and antiradical assays for characterizing antioxidant capacity of berries;Balogh;Scientia Horticulturae,2010

5. Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage;Bastida;Food Chemistry,2009

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