Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Me...

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Detalles Bibliográficos
Autores principales: Burri, Stina C. M., Granheimer, Kajsa, Rémy, Marine, Ekholm, Anders, Håkansson, Åsa, Rumpunen, Kimmo, Tornberg, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770000/
https://www.ncbi.nlm.nih.gov/pubmed/31547333
http://dx.doi.org/10.3390/foods8090406

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770000/
https://www.ncbi.nlm.nih.gov/pubmed/31547333
http://dx.doi.org/10.3390/foods8090406

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