Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Abstract Background Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic...

Full description

Bibliographic Details
Main Authors: Muhammad Sajid Arshad, Ali Imran, Muhammad Tahir Nadeem, Muhammad Sohaib, Farhan Saeed, Faqir Muhammad Anjum, Joong-Ho Kwon, Shahzad Hussain
Format: Article
Language:English
Published: BMC 2017-06-01
Series:Lipids in Health and Disease
Subjects:
Wheat germ oil
Fatty acid
α-lipoic acid
Sensory evaluation
Chicken nuggets
Online Access:http://link.springer.com/article/10.1186/s12944-017-0496-4

Internet

http://link.springer.com/article/10.1186/s12944-017-0496-4

Similar Items