Page 157 - Natural Antioxidants, Applications in Foods of Animal Origin

136 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Pegg, R. B.; Amarowicz, R.; Naczk, M. Antioxidant Activity of Polyphenolics from a Bear-

berry Leaf (Arctostaphylos uvaursi L. Sprengel) Extract in Meat Systems. In Phenolic
Compounds in Foods and Natural Health Products; Shahidi, F., Ho, C. T., Eds.; American
Chemical Society: Washington, DC, 2005; pp 67–82.
Podsedek, A. Natural Antioxidants and Antioxidant Capacity of Brassica Vegetables: A
Review. LWT-Food Sci. Technol. 2007, 40 (1), 1–11.
Poyrazoglu, E.; Gokmen, V.; Artik, N. Organic Acids and Phenolic Compounds in Pomegran-
ates (Punica granatum L.) Grown in Turkey. J. Food Comp. Anal. 2002, 15, 567–575.
Prior, R. L.; Hoang, H.; Gu, L.; Wu, X.; Bacchiocca, M.; Howard, L.; Hampsch-Woodill, M.;
Huang, D.; Ou, B.; Jacob, R. Assays for Hydrophilic And Lipophilic Antioxidant Capacity
(Oxygen Radical Absorbance Capacity [ORACFL]) of Plasma and other Biological and
Food Samples. J. Agric. Food Chem. 2003, 51, 3273–3279.
Prior, R. L.; Lazarus, S. A.; Cao, G.; Muccitelli, H.; Hammerstone, J. F. Identification of
Procyanidins and Anthocyanins in Blueberries and Cranberries (Vaccinium spp.) Using
High Performance Liquid Chromatography/Mass Spectrometry. J. Agric. Food Chem.
2001, 49, 1270–1276.
Purchas, R.; Busboom, J. The Effect of Production System and Age on Levels of Iron,
Taurine, Carnosine, Coenzyme Q10, and Creatine in Beef Muscles and Liver. Meat Sci.
2005, 70, 589–596.
Purchas, R.; Rutherfurd, S.; Pearce, P. D.; Vathera, R.; Wilkinson, B. H. P. Concentrations in
Beef And Lamb of Taurine, Carnosine, Coenzyme Q10, and Creatine. Meat Sci. 2004, 66,
629–637.
Rababah, T. M.; Ereifej, K. I.; Alhamad, M. N.; Al-Qudah, K. M.; Rousan, L. M.; Al-Mahasneh,
M. A.; Al-u'datt, M. H.; Yang, W. Effects of Green Tea and Grape Seed and TBHQ on
Physicochemical Properties of Baladi Goat Meats. Int. J. Food Prop. 2011, 14, 1208–1216.
Raghavan, S.; Richards, M. P. Partitioning and Inhibition of Lipid Oxidation in Mechanically
Separated Turkey by Components of Cranberry Press Cake. J. Agric. Food Chem. 2006,
54, 6403–6408.
Raghavan, S.; Richards, M. P. Comparison of Solvent and Microwave Extracts of Cranberry
Press Cake on the Inhibition of Lipid Oxidation in Mechanically Separated Turkey. Food
Chem. 2007, 102, 818–826.
Rahman, S.; Pravin, R. Therapeutic Potential of Aegle marmelos (L) – An Overview. Asian
Pac. J. Trop. Dis. 2014, 4 (1), 71–77.
Ramulu, P.; Rao, P. U. Total, Insoluble and Soluble Dietary fiber Contents of Indian Fruits. J.
Food Compos. Anal. 2003, 16, 677–685.
Rimm, E. B.; Ascherio, A.; Grovannucci, E.; Spielgelman, D.; Stampfer M. J.; Willett, W. C.
Vegetable, Fruit and Cereal Fiber Intake and Risk of Coronary Heart Disease among Men.
JAMA. 1996, 275, 447–451.
Rocío Teruel, M.; Garrido, M. D.; Espinosa, M. C.; Linares, M. B. Effect of Different Format-
Solvent Rosemary Extracts (Rosmarinus officinalis) on Frozen Chicken Nuggets Quality.
Food Chem. 2015, 172, 40–46.
Rojas, M. C.; Brewer, S. Effect of Natural Antioxidants on Oxidative Stability of Frozen,
Vacuum-Packaged Beef and Pork. J. Food Qual. 2008, 31, 173–188.
Rojas, M. C.; Brewer, S. Effect of Natural Antioxidants on Oxidative Stability of Cooked,
Refrigerated Beef and Pork. J. Food Sci. 2007, 72, S282–S288.
Roy, S. K.; Khurdiya, D. S. Other Subtropical Fruit. In Handbook of Fruit Science and Tech-
nology: Production, Composition, Storage and Processing; Salunkhe D. K., Kadam, S. S.,
Eds.; CRC Press: New York, 1995; pp 539–562.