Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera an...

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Detalles Bibliográficos
Autores principales: Ezz El-Din Ibrahim, Marwa, Alqurashi, Randah Miqbil, Alfaraj, Fatimah Yousef
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944647/
https://www.ncbi.nlm.nih.gov/pubmed/35326147
http://dx.doi.org/10.3390/antiox11030496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944647/
https://www.ncbi.nlm.nih.gov/pubmed/35326147
http://dx.doi.org/10.3390/antiox11030496

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