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

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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Bibliographic Details
Main Authors: Stina C. M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen, Eva Tornberg
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
natural antioxidant
phenol
malondialdehyde
processed meat
Folin-Ciocalteu
Online Access:https://www.mdpi.com/2304-8158/8/9/406

Internet

https://www.mdpi.com/2304-8158/8/9/406

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