Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System
- 1 March 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (2), 530-533
- https://doi.org/10.1111/j.1365-2621.2002.tb10632.x
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Antioxidant Properties of Catechins and Green Tea Extracts in Model Food EmulsionsJournal of Agricultural and Food Chemistry, 1997
- Lipid Oxidation and Myosin Denaturation in Dark Chicken MeatJournal of Agricultural and Food Chemistry, 1996
- Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry, 1996
- HYDROXYL RADICAL MODIFICATION OF FISH MUSCLE PROTEINSJournal of Food Biochemistry, 1994
- The reaction of ascorbic acid with different heme iron redox states of myoglobinFEBS Letters, 1993
- Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler PartsJournal of Food Science, 1990
- Autoxidation of biological molecules. 4. Maximizing the antioxidant activity of phenolsJournal of the American Chemical Society, 1985
- Formation of age pigment-like fluorescent substances during peroxidation of lipids in model membranesBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1984
- Lipid hydroperoxide reactivity with proteins and amino acids: a reviewJournal of Agricultural and Food Chemistry, 1979
- Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidationJournal of the American Chemical Society, 1967