Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion

The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conv...

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Detalles Bibliográficos
Autores principales: Grassi, Giulia, Capasso, Giambattista, Rando, Andrea, Perna, Anna Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670588/
https://www.ncbi.nlm.nih.gov/pubmed/38002158
http://dx.doi.org/10.3390/foods12224100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670588/
https://www.ncbi.nlm.nih.gov/pubmed/38002158
http://dx.doi.org/10.3390/foods12224100

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