Page 405 - Natural Antioxidants, Applications in Foods of Animal Origin

384 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir GCMS, 241–250

interrelationship between lipid oxida- Carotenoids, 43–44, 266
chemical structure, 66
tion and raw meat pigment, 227 composition in palm oil, 67–68
methods and techniques for analysis content of, 67
of TBARS, 225
non-meat ingredients, 222 isoprenoid units in, 66
ORP method, 239–241 in vegetable oils, 68
peroxides, 208–217 Carrot (Daucus carota L.), 119, 318–319
sample preparation, 222 Caseins, 265
schematic generalized representation, Catechin, 100
228 Cauliflower (Brassica oleracea) powder
TBARS and sensory evaluation, (CP), 120–121, 316
220–229 Cereals
TBA values, 224 and legumes, 319–321
total oxidation (TOTOX) method, products, 80–81
218–220 Chain-breaking antioxidants, 45
transforming TBARS data, 228 Chamnamul (Pimpinella brachycarpa),
relative oxidative stability of meat and 118–119
fish lipids, 206 Cheese, 283–285
selection criteria and sample prepara- Chenopodium quinoa, 323
tion, 206–208 Chia seeds, 321–322
sequence of chemical events, 205 Chlorophyll and porphyrin, 269
Chocolate processing, 60, 63
B Chub mackerel (Scomber japonicus), 11
Citric acid (CA), 150
Bael (Aegle marmelos L.) pulp residue Citrus paradisi fruit barks (CPFB),
(BPR), 313–314, 328 105–106
Bay essential oil (BEO), 157 Cocoa polyphenols, 322
Bearberries (Uva Ursi), 103–104 Cod muscle (Gadus morhua), 12
Beet (Beet vulgaris), 285 Coenzyme Q10 (ubiquinone) in meat, 97
Bhakkar-2002, 320 Coffee bean components, 82
Bran extracts, 320 Color coordinates lightness and yellow-
Brassicaceae (Cruciferae) family, 120 ness, 105
Browning products, 81 Color stability of HOX MAPackages of
Brown lead (Leucaena leucocephala) ground beef, 238
seed extracts, 157 Commercial rosemary extract
BRS-Pará fruits, 312 (FORTIUMTM R20), 115
Burdock root, 324 Common edible oils, 47
Butter cookies, 82 Consequences of lipid oxidation
Butylated hydroxy anisole (BHA), 43–44 measurement of rate of antioxidant
Butylated hydroxy toluene (BHT), 43–44 depletion in meat, 252–253

C oxidative stability of seasonings during
storage, 251–252
Cabbage, 120 WHC, 250–251
Carnosic acid, 371 Control biscuits (CB), 79
Carnosine, 97 Cooked meats, 13
Carob (Ceratonia silique L.), 104 Cooking, 347
Carotenes, 66–67, 266