Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.
about
Grape seed extract for control of human enteric virusesNatural additives and agricultural wastes in biopolymer formulations for food packagingAntioxidant activities of hot water extracts from various spicesEffect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties.Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage.Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage.Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea).Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods.Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.Grape by-product extracts against microbial proliferation and lipid oxidation: a review.Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage.Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition.Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage.Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken NuggetsEffects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage.Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage.In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems.Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea.Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.Effect of dietary polyphenol-rich grape seed on growth performance, antioxidant capacity and ileal microflora in broiler chicks.The Role of Polyphenols in Human Health and Food Systems: A Mini-ReviewLipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary ExtractsDetermination of Antioxidant Compounds in FoodstuffChemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meatWine industry residue as antioxidant in cooked chicken meatSupplementation of grape pomace () in broiler diets and its effect on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality
P2860
Q24595751-8763F7FC-236D-48E0-B421-0E464A09D3AFQ28660262-BA04ADAC-B1C7-465F-9EF1-D51DE771BCABQ35091874-4A35BFD6-8089-4BA8-B400-2AA60D243051Q36063460-DC48449A-AFB0-4BE9-B810-E94348757ECAQ36135945-F82F1ABA-A227-403F-B482-EEFD882EBA43Q36325368-BA409E54-426B-4D4D-8DCD-13BBB8251060Q36335242-F134FC16-5114-4200-936D-48C45C421CA5Q37061672-86B2B3DA-682B-4BCD-8312-4B6F3FE9ED95Q37843884-E420EEAE-2574-412B-B663-0FD3DAD65625Q38219105-2B2F2E5F-8683-4567-982B-0BA59DEAB4F8Q38903162-50ACD417-A035-475E-AEF8-AAE383AEB319Q38970672-9C23EED2-E1FC-4CD6-A736-444CFA76144EQ39642362-FF795567-F343-40DB-A727-6FD5C36D4D14Q41107196-FD52682D-9D9C-4A8D-9C1B-5E4A8D1DB145Q41352794-C70296B4-73CF-4E2B-8CFA-B0C74106AE8DQ42099973-DF4AEC85-CAF1-4644-A463-13FF841A4CFCQ42116810-CFB3F351-A071-49CC-A142-3B2F7CA0B29CQ43247853-CAB0F0F3-CBBB-408C-A1C3-97FD8ABDB4E9Q44683909-B2D6EB0D-EE4A-4DE5-AD71-95275BFF5E02Q46220649-F1B1DD9A-81FE-4792-B643-B2BB101577A5Q47984300-07169A3E-797D-48C4-AFBB-E68F4D411148Q48124507-CDEE0402-6B6F-480E-BF65-9DF63A93CE36Q57300045-AFCE8BDD-14FF-4536-B434-DB5231F0622FQ57556476-481578D2-BF85-4833-9D51-E1404EC5463BQ57614928-32E25B67-7E3A-4DA8-A2F3-6D7DE9D149C0Q58295376-EC2883D8-A745-474D-9ACB-4B378990B7F0Q58295805-27767861-35A1-482C-BE03-624EAEB0F6CFQ58487296-ACDDCBBC-5EB7-4553-B289-8CD72475D0C9
P2860
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@en
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@nl
type
label
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@en
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@nl
prefLabel
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@en
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@nl
P2093
P1433
P1476
Evaluation of the antioxidant ...... tracts in raw and cooked pork.
@en
P2093
M N O'Grady
N M O'Brien
R Carpenter
Y C O'Callaghan
P304
P356
10.1016/J.MEATSCI.2007.01.021
P577
2007-02-17T00:00:00Z