Page 183 - Natural Antioxidants, Applications in Foods of Animal Origin

162 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Pokorný, J. Are Natural Antioxidants Better–and Safer–Than Synthetic Antioxidants? Eur. J.

Lipid Sci. Technol. 2007, 109 (6), 629–642.
Pazos, M.; Alonso, A.; Sanchez, I.; Medina, I. Hydroxytyrosol Prevents Oxidative Deteriora-
tion in Foodstuffs Rich in Fish Lipids. J. Agri. Food Chem. 2008, 56 (9), 3334–3340.
Pazos, M.; Gallardo, J. M.; Torres, J. L.; Medina, I. Activity of Grape Polyphenols as Inhibi-
tors of the Oxidation of Fish Lipids and Frozen Fish Muscle. Food Chem. 2005, 92 (3),
547–557.
Ramı ́ rez, J.; Gutierrez, H.; Gschaedler, A. Optimization of Astaxanthin Production by Phaffia
rhodozyma through Factorial Design and Response Surface Methodology. J. Biotechnol.
2001, 88 (3), 259–268.
Samaranayaka, A. G.; Li-Chan, E. C. Food-Derived Peptidic Antioxidants: A Review of Their
Production, Assessment, and Potential Applications. J. Funct. Foods. 2011, 3 (4), 229–254.
Sannaveerappa, T.; Carlsson, N. G.; Sandberg, A. S.; Undeland, I. Antioxidative Properties of
Press Juice from Herring (Clupea harengus) against Hemoglobin (Hb) Mediated Oxidation
of Washed Cod Mince. J. Agri. Food Chem. 2007, 55 (23), 9581–9591.
Sánchez-Alonso, I.; Solas, M. T.; Borderías, A. J. Physical Study of Minced Fish Muscle with
a White-Grape By-Product Added as an Ingredient. J. Food Sci. 2007, 72 (2), E94–E101.
Scaife, J.; Onibi, G.; Murray, I.; Fletcher, T.; Houlihan, D. Influence of a-Tocopherol Acetate
on the Short-and Long-Term Storage Properties of Fillets from Atlantic Salmon Salmo
Salar Fed a High Lipid Diet. Aquacult. Nutr. 2000, 6, 65–71.
Scott, G. Antioxidants in vitro and in vivo. Atm. Oxid. Antiox. 2012, 3, 205.
Shahidi, F. Natural Antioxidants: Chemistry, Health Effects, and Applications; The American
Oil Chemists Society: Urbana, IL, 1997.
Shin-Ya, K.; Shimazu, A.; Hayakawa, Y.; Seto, H. 7-Demethylnaphterpin, a New Free Radical
Scavenger from Streptomyces prunicolor. J. Antibiot. 1992, 45 (1), 124–125.
Stadtman, E.; Oliver, C. Metal-Catalyzed Oxidation of Proteins. Physiological Consequences.
J. Biol. Chem. 1991, 266 (4), 2005–2008.
Stadtman, E. R.. Protein Oxidation and Aging. Free Rad. Res. 2006, 40 (12), 1250–1258.
Tang, S.; Kerry, J. P.; Sheehan, D.; Buckley, D. J.; Morrissey, P. A. Antioxidative Effect of
Added Tea Catechins on Susceptibility of Cooked Red Meat, Poultry and Fish Patties to
Lipid Oxidation. Food Res. Int. 2001, 34 (8), 651–657.
Tsimidou, M.; Papavergou, E.; Boskou, D. Evaluation of Oregano Antioxidant Activity in
Mackerel Oil. Food Res. Int. 1995, 28 (4), 431–433.
Uchida, K.; Stadtman, E. Covalent Attachment of 4-Hydroxynonenal to Glyceraldehyde-
3-Phosphate Dehydrogenase. A Possible Involvement of Intra-and Intermolecular Cross-
Linking Reaction. J. Bio. Chem. 1993, 268 (9), 6388–6393.
Urquiaga, I.; Leighton, F. Plant Polyphenol Antioxidants and Oxidative Stress. Biol. Res.
2000, 33 (2), 55–64.
Venkatesh, R. A Review of the Physiological Implications of Antioxidants in Food; Worcester
Polytechnic Institute: Worcester, MA, 2011.
Wade, A. M.; Tucker, H. N., Antioxidant Characteristics of L-Histidine. J. Nutr. Biochem.
1998, 9 (6), 308–315.
Welch, A.; Lund, E.; Amiano, P.; Dorronsoro, M.; Brustad, M.; Kumle, M.; Rodriguez,
M.; Lasheras, C.; Janzon, L.; Jansson, J. Variability of Fish Consumption within the 10
European Countries Participating in the European Investigation into Cancer and Nutrition
(EPIC) Study. Public Health Nutr. 2002, 5 (6b), 1273–1285.
Yao, L. H.; Jiang, Y.; Shi, J.; Tomas-Barberan, F.; Datta, N.; Singanusong, R.; Chen, S. Flavo-
noids in Food and Their Health Benefits. Plant Foods Hum. Nutr. 2004, 59 (3), 113–122.