Not AvailableBACKGROUND Carnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices. In this study, OxiKan‐WS4 (4.0% RA), OxiKan‐S10 (10% CA) and OxiKan‐R8 (8% CA) were investigated against lipid oxidation in raw and cooked ground chicken patties during refrigerated storage. RESULTS OxiKan‐WS4 had the highest (P < 0.05) total phenolic content, whereas OxiKan‐S10 and OxiKan‐R8 exhibited higher DPPH radical‐scavenging activity an...
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular rese...
This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated ...
Introduction Poultry meat enriched with long-chain polyunsaturated fatty acids n-3 (PUFA Lc n-3) can...
Not AvailablePresent study was conducted to optimize natural phenols mixture which can yield the ant...
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to thei...
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to thei...
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academ...
The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat duri...
none1noThe growing consumers demand for high-quality and safe food products has pushed the poultry s...
Poultry meat is one of the most important protein sources in the world. For this reason, there is a ...
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity...
<div><p>Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and an...
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reacti...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant ...
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular rese...
This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated ...
Introduction Poultry meat enriched with long-chain polyunsaturated fatty acids n-3 (PUFA Lc n-3) can...
Not AvailablePresent study was conducted to optimize natural phenols mixture which can yield the ant...
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to thei...
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to thei...
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academ...
The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat duri...
none1noThe growing consumers demand for high-quality and safe food products has pushed the poultry s...
Poultry meat is one of the most important protein sources in the world. For this reason, there is a ...
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity...
<div><p>Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and an...
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reacti...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant ...
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular rese...
This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated ...
Introduction Poultry meat enriched with long-chain polyunsaturated fatty acids n-3 (PUFA Lc n-3) can...