Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by...

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Detalles Bibliográficos
Autores principales: Gallego, Maria G., Gordon, Michael H., Segovia, Francisco J., Almajano, María P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332206/
https://www.ncbi.nlm.nih.gov/pubmed/26263964
http://dx.doi.org/10.3390/molecules200813913

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332206/
https://www.ncbi.nlm.nih.gov/pubmed/26263964
http://dx.doi.org/10.3390/molecules200813913

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