Cargando…
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. T...
Autores principales: | Othón-Díaz, Elsa Daniela, Fimbres-García, Jorge O., Flores-Sauceda, Marcela, Silva-Espinoza, Brenda A., López-Martínez, Leticia X., Bernal-Mercado, Ariadna T., Ayala-Zavala, Jesus F. |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135015/ https://www.ncbi.nlm.nih.gov/pubmed/37107236 http://dx.doi.org/10.3390/antiox12040861 |
Ejemplares similares
-
Facing Resistant Bacteria with Plant Essential Oils: Reviewing the Oregano Case
por: Fimbres-García, Jorge O., et al.
Publicado: (2022) -
Rancid Butter
Publicado: (1877) -
Rancid Butter, Cured
Publicado: (1857) -
Identification and Expression of Nine Oak Aquaporin Genes in the Primary Root Axis of Two Oak Species, Quercus petraea and Quercus robur
por: Rasheed-Depardieu, Claire, et al.
Publicado: (2012) -
Antioxidative system response of pedunculate oak (Quercus robur L.) seedlings to Cd exposure
por: Sozoniuk, Magdalena, et al.
Publicado: (2019)