α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6), 1273-1276
- https://doi.org/10.1111/j.1365-2621.1993.tb06164.x
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Effect of heat on the fatty acids and aldehydes of veal meat phospholipidsInternational Journal of Food Science & Technology, 2007
- Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm MuscleJournal of Food Science, 1993
- The relationship between α-tocopherol and phospholipid fatty acids in rat liver subcellular membrane fractionsBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1988
- Stabilization effect of tocopherol and catalase on the life-time of liposome-embedded heme as an oxygen carrierBiochimica et Biophysica Acta (BBA) - Biomembranes, 1987
- The determination of haem pigments in meatMeat Science, 1982
- Chemistry of Ascorbic Acid RadicalsPublished by American Chemical Society (ACS) ,1982
- Antioxidant Properties of Ascorbic Acid in FoodsPublished by American Chemical Society (ACS) ,1982
- Effect of lipid antioxidants on the stability of meat during storageJournal of Agricultural and Food Chemistry, 1975
- LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1974
- THE EFFECT OF ASCORBIC ACID ON THE OXIDATION OF HEMOGLOBIN AND THE FORMATION OF NITRIC OXIDE HEMOGLOBINaJournal of Food Science, 1952