Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sourc...

Descripción completa

Detalles Bibliográficos
Autores principales: Duthie, Garry, Campbell, Fiona, Bestwick, Charles, Stephen, Sylvia, Russell, Wendy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705345/
https://www.ncbi.nlm.nih.gov/pubmed/23595133
http://dx.doi.org/10.3390/nu5041241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705345/
https://www.ncbi.nlm.nih.gov/pubmed/23595133
http://dx.doi.org/10.3390/nu5041241

Ejemplares similares