Page 158 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 137
VetBooks.ir Rupérez, P.; Ahrazem, O.; Leal, J. A. Potential Antioxidant Capacity of Sulphated Polysac-

charides from Edible Brown Seaweed Fucus Vesiculosus. J. Agric. Food Chem. 2002, 50,
840–845.
Samaila, D.; Ezekwudo, D. E.; Yimam, K. K.; Elegbede, J. A. Bioactive Plant Compounds
Inhibited the Proliferation and Induced Apoptosis in Human Cancer Cell Lines, In Vitro.
Trans. Int. Biomed. Inform. Enabling Tech. Symp. J. 2004, 1, 34–42.
Sanchez, E.; Garcia, S.; Heredia, N. Extracts of Edible and Medicinal Plants Damage
Membranes of Vibrio cholerae. Appl. Environ. Microbiol. 2010, 76, 6888–6894.
Sánchez-Escalante, A.; Djenane, D.; Torrescan, G.; Beltrán, J.A.; Roncalés, P. The Effects of
Ascorbic Acid, Taurine, Carnosine and Rosemary Powder on Colour and Lipid Stability of
Beef Patties Packaged in Modified Atmosphere. Meat Sci. 2001, 58, 421–429.
Sanchez-Escalante, A.; Torrescano, G.; Djenane, D.; Beltrán, J. A.; Roncalés, P. Stabilisation
of Colour and Odour of Beef Patties by Using Lycopene Rich Tomato and Peppers as a
Source of Antioxidants. J. Sci. Food Agric. 2003, 83, 187–194.
Sánchez-Machado, D. I.; López-Cervantes, J.; López-Hernández, J.; Paseiro-Losada, P. Fatty
Acids, Total Lipid, Protein and Ash Contents of Processed Edible Seaweeds. Food Chem.
2004, 85 (3), 439–444.
Sasaki, K.; Ishihara, K.; Oyamada, C.; Sato, A.; Fukushi, A.; Arakane, T., Motoyama, M.;
Yamazaki, M.; Mitsumoto, M. Effects of Fucoxanthin Addition to Ground Chicken Breast
Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking.
Asian-Australas. J. Anim. Sci. 2008, 21, 1067–1072.
Sasaki, K.; Takahashi T. A Flavonoid from Brassica rapa Flower as UV-Absorbing Nectar
Guide. Phytochemical. 2002, 61, 339–343.
Sayago- Ayerdi, S. G.; Brines, A.; Goñi, I. Effect of Grape Antioxidant Dietary Fiber on the
Lipid Oxidation of Raw and Cooked Chicken Hamburger. LWT-Food Sci. Technol. 2009,
42, 971–976.
Sayari, N.; Sila, A.; Balti, R.; Abid, E.; Hajlaoui, K.; Nasri, M.; Bougatef, A. Antioxidant and
Antibacterial Properties of Citrus Paradisi Barks Extracts during Turkey Sausage Formu-
lation and Storage. Biocatal. Agric. Biotechnol. 2015, doi:http://dx.doi.org/10.1016/j.
bcab.2015.10.004
Scalbert, A.; Williamson, G. Dietary Intake and Bioavailability of Polyphenols. J. Nutr. 2000,
130, 2073–2085.
Schieber, A.; Stintzing, F. C.; Carle, R. Byproducts of Plant Food Processing as a Source
of Functional Compounds – Recent Developments. Trends Food Sci.Technol. 2001, 12,
401–413.
Sebranek, J. G.; Sewalt, V. J. H.; Robbins, K. L.; Houser, T. A. Comparison of a Natural
Rosemary Extract and BHA/BHT for Relative Antioxidant Effectiveness in Pork Sausage.
Meat Sci. 2005, 69, 289–296.
Seeram, N. P.; Aviram, M.; Zhang, Y.; Henning, S. M.; Feng, L.; Dreher, M.; Heber, D.
Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages
in the United States. J. Agric. Food Chem. 2008, 56, 1415–1422.
Selgas, M. D.; García, M. L.; Calvo, M. M. Effects of Irradiation and Storage on the Physico-
Chemical and Sensory Properties of Hamburgers Enriched with Lycopene. Int. J. Food Sci.
Technol. 2009, 44, 1983–1989.
Shan, B.; Cai, Y. Z.; Brooks, J. D.; Corke, H. Antibacterial and Antioxidant Effects of Five
Spice and Herb Extracts as Natural Preservatives of Raw Pork. J. Sci. Food Agric. 2009,
89, 1879–1885.