Page 156 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 156
Potential Applications of Natural Antioxidants in Meat and Meat Products 135
VetBooks.ir Muthukumar, M.; Naveena, B. M.; Vaithiyanathan, S.; Sen, A. R.; Sureshkumar, K. Effect
of Incorporation of Moringa oleifera Leaves Extract on Quality of Ground Pork Patties. J.
Food Sci. Technol. 2014, 51 (11), 3172–3180.
National Agricultural Statistics Service (NASS); Agricultural Statistics Board, Cranberries;
Annual Reports, Fr Nt 4; USDA: Washington, DC, 2001.
Naveena, B. M.; Sen, A. R.; Kingsly, R. P.; Singh, D. B.; Kondaiah, N. Antioxidant Activity
of Pomegranate Rind Powder Extract in Cooked Chicken Patties. Int. J. Food Sci. Technol.
2008a, 43, 1807–1812.
Naveena, B. M.; Sen, A. R.; Vaithiyanathan, S.; Babji, Y.; Kondaiah, N. Comparative Effi-
cacy of Pomegranate Juice, Pomegranate Rind Powder Extract and BHT as Antioxidants in
Cooked Chicken Patties. Meat Sci. 2008b, 80, 304–308.
Naveena, B. M.; Vaithiyanathan, S.; Muthukumar, M.; Sen, A. R.; Kumar, Y. P.; Kiran, M.;
Shaju, V. A.; Chandran, K. M. Relationship between the Solubility, Dosage and Antioxi-
dant Capacity of Carnosic Acid in Raw and Cooked Ground Buffalo Meat Patties and
Chicken Patties. Meat Sci. 2013, 95, 195–202.
Nuñez de Gonzalez, M. T.; Hafley, B. S.; Boleman, R. M.; Miller, R. M.; Rhee, K. S.; Keeton,
J. T. Qualitative Effects of Fresh and Dried Plum Ingredients on Vacuum-Packaged, Sliced
Hams. Meat Sci. 2009, 83, 74–81.
Nuñez de Gonzalez, M. T.; Boleman, R. M.; Miller, R. K.; Keeton, J. T.; Rhee, K. S. Antioxi-
dant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage. J. Food
Sci. 2008a, 73, H63–H71.
Nuñez de Gonzalez, M. T.; Hafley, B. S.; Boleman, R. M.; Miller, R. K.; Rhee, K. S.; Keeton,
J. T. Antioxidant Properties of Plum Concentrates and Powder in Precooked Roast Beef to
Reduce Lipid Oxidation. Meat Sci. 2008b, 80, 997–1004.
O’Grady, M. N.; Carpenter, R.; Lynch, P. B.; O’Brien, N. M.; Kerry, J. P. Addition of Grape
Seed Extract and Bearberry to Porcine Diets: Influence on Quality Attributes of Raw and
Cooked Pork. Meat Sci. 2008, 78, 438–446.
O’Brien, N. M.; Carpenter, R.; O'Callaghan, Y. C.; O’Grady, M. N.; Kerry, J. P. Modulatory
Effects of Resveratrol, Citroflavan-3-Ol, and Plant-Derived Extracts on Oxidative Stress in
U937 Cells. J. Med. Food. 2006, 9 (2), 187–195.
Onofrejová, L.; Vašíčková, J.; Klejdus, B.; Stratil, P.; Mišurcová, L.; Kráčmar, S.; Kopeckýb,
J.; Vaceka, J. Bioactive Phenols in Algae: The Application of Pressurized-Liquid and Solid-
Phase Extraction Techniques. J. Pharm. Biomed. Anal. 2010, 51, 464–470.
Owen, R. W.; Haubner, R.; Hull, W. E.; Erben, G.; Spiegelhalder, B.; Bartsch, H.; Haber, B.
Isolation and Structure Elucidation of the Major Individual Polyphenols in Carob Fibre.
Food Chem. Toxicol. 2003, 41, 1727–1738.
Özvural, E. B.; Vural, H. Grape Seed Flour is a Viable Ingredient to Improve the Nutritional
Profile and Reduce Lipid Oxidation of Frankfurters. Meat Sci. 2011, 88 (1), 179–183.
Paganga, G.; Miller, N.; Rice-Evans, C. A. The Polyphenolic Content of Fruits and Vegeta-
bles and Their Antioxidant Activities. What does a Serving Constitute? Free Radic. Res.
1999, 30, 153–162.
Papagiannopoulos, M.; Wollseifen, H. R.; Mellenthin, A.; Haber, B.; Galensa, R. Identifica-
tion and Quantification of Polyphenols in Carob Fruits (Ceratonia siliqua L.) and Derived
Products by HPLC-UVESI/MSn. J. Agric. Food Chem. 2004, 52, 3784–3791.
Pedroche, J.; Yust, M. M.; Lqari, H.; Giron-Calle, J.; Alaiz, M.; Vioque, J.; Millan, F. Brassica
carinata Protein Isolates: Chemical Composition, Protein Characterization and Improve-
ment of Functional Properties by Protein Hydrolysis. Food Chem. 2004, 88 (3), 337–346.