Page 151 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 151
130 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Dekker, M.; Verkerk, R.; Jongen, W. M. F. Predictive Modelling of Health Aspects in the
Food Production Chain: A Case Study on Glucosinolates in Cabbage. Trends Food Sci.
Technol. 2000, 11, 174–181.
Devatkal, S. K.; Narsaiah, K.; Borah, A. Anti-Oxidant Effect of Extracts of Kinnow Rind,
Pomegranate Rind and Seed Powders in Cooked Goat Meat Patties. Meat Sci. 2010, 85
(1), 155–159.
Devatkal, S. K.; Naveena, B. M. Effect of Salt, Kinnow and Pomegranate Fruit By-product
Powders on Color and Oxidative Stability of Raw Ground Goat Meat During Refrigerated
Storage. Meat Sci. 2010, 85 (2), 306–311.
Di Majo, D.; Giammanco, M.; La Guardia, M.; Tripoli, E.; Giammanco, S.; Finotti, E. Flava-
nones in Citrus Fruit: Structure-Antioxidant Activity Relationships. Food Res. Int. 2005,
38, 1161–1166.
Doolaege, E. H. A.; Vossen, E.; Raes, K.; De Meulenaer, B.; Verhé, R.; Paelinck, H.; DeSmet,
S. Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant
Concentrations in Reduced Nitrite Liver Pâtés. Meat Sci. 2012, 90, 925–31.
Dzudie, T.; Kouebou, C. P.; Essia-Ngang, J. J.; Mbofung, C. M. F. Lipid Sources and Essen-
tial Oils Effects on Quality and Stability of Beef Patties. J. Food Eng. 2004, 65, 67–72.
El-Alim, S. S. L. A.; Lugasi, A.; Hovari, J.; Dworschak, E. Culinary Herbs Inhibit Lipid
Oxidation in Raw and Cooked Minced Meat Patties during Storage. J. Sci. Food Agric.
1999, 79, 277–285.
Elangovan, V.; Sekar, N.; Govindasamy, S. Chemoprotective Potential of Dietary Bipofla-
vonoids against 20-Methylcholanthrene- Induced Tumorigenesis. Cancer Lett. 1994, 87,
107–113.
El-Nemr, S. E.; Ismail, I. A.; Ragab, M., Chemical Composition of Juice and Seeds of Pome-
granate Fruit. Nahrung. 1990, 7, 601–606.
Enser, M.; Hallett, K.; Hewett, B.; Fursey, G. A. J.; Wood, J. D. Fatty Acid Content and
Composition of English Beef, Lamb and Pork at Retail. Meat Sci. 1996, 44, 443–458.
Estevez, M.; Ramirez, R.; Ventanas, S.; Cava, R. Sage and Rosemary Essential Oils Versus
BHT for the Inhibition of Lipid Oxidative Reactions in Liver Pate. LWT-Food Sci. Technol.
2007, 40, 58–65.
Eyiler, E.; Oztan, A. Production of Frankfurters with Tomato Powder as a Natural Additive.
LWT-Food Sci. Technol. 2011, 44 (1), 307–311.
Faller, A. L. K.; Fialho, E. The Antioxidant Capacity and Polyphenol Content of Organic
and Conventional Retail Vegetables after Domestic Cooking. Food Res. Int. 2009, 42 (1),
210–215.
Fasseas, M. K.; Mountzouris, K. C.; Tarantilis, P. A.; Polissiou, M.; Zervas, G. Antioxidant
Activity in Meat Treated with Oregano and Sage Essential Oils. Food Chem. 2007, 106,
1188–1194.
Ferguson, L. R. Prospects for Cancer Prevention. Mutat. Res. 1999, 428, 329–338.
Fernandez-Lopez, J.; Sevilla, L.; Sayas-Barbera, E.; Navarro, C.; Marin, F.; Perez-Alvarez, J.
A. Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rose-
mary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat. J. Food Sci. 2003, 68,
660–664.
Fernandez-Lopez, J.; Zhi, N.; Aleson-Carbonell, L.; Perez-Alvarez, J. A.; Kuri, V. Antioxi-
dant and Antibacterial Activities of Natural Extracts: Application in Beef Meatballs. Meat
Sci. 2005, 69, 371–380.
Fleurence, J. Seaweed Proteins: Biochemical, Nutritional Aspects and Potential Uses. Trends
Food Sci. Technol. 1999, 10 (1), 25–28.