Page 409 - Natural Antioxidants, Applications in Foods of Animal Origin

388 Natural Antioxidants: Applications in Foods of Animal Origin
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Maillard reaction, 13–14
Malondialdehyde (MDA), 220 application of synthetic antioxidants
and effects, 276–277
Mango (Mangifera indica L. Anacardia- bioactive peptides, 263
ceae), 309 carbonyl-amine reactions, 267
Manto Negro red grape (Vitis vinifera), carotenoids, 266
306 commercial manufacture of, 264
Margarines, 53
Marination, 192 components, 264
Marination/tumbling procedure, 17 incorporation of buttermilk, 267
Marine macroalgae, 122 milk lipids, 263
Meat as food, 96 natural antioxidants
composition, 346–347 application of, 278–285, 286–287
extraction of antioxidant components need of, 277–278
from different sources and its applica- naturally occurring oxidants and anti-
tion, 101–102 oxidants in, 264–267
lipid oxidation non-protein nitrogen (NPN) fraction,
factors affecting development, 262
345–354 nutritional significance, 264
natural antioxidants in oxidants and antioxidants in, 266
essential oil-based antioxidants, oxidation of
116–117 auto-oxidation of fat, 270
fruit-based antioxidants, 102–112 chlorophyll and porphyrin, 267
herbs- and spices-based antioxidants, cross-reactivity of intermediate spe-
112, 114–116 cies, 267–268
seaweed-based antioxidants, 122–124 lipids, 268
vegetables-based antioxidants, methionine, 271
117–122 methods of measurement, 271–272
Melissa officinalis, 158 off-flavor defects, 268
Menhaden oil (MHO), 156–157 oxidative cross-linking of proteins,
Metal-catalyzed oxidation of protein, 270 267
Metal ions, 14–15 photosensitizers, 268–269
Methanol, 100–101 protein, 269–270
Metmyoglobin formation, 19, 24 quality and safety issues of, 271
colorimetry data, 233 riboflavin, 268–269
Mexican chia seed, 321–322 type I or type II reaction, 269
Milk and dairy products types of, 267
antioxidants, characteristics, types, and unsaturated fatty acids, 268
mechanism of action of, 272 phytanic acid, 264
availability and preparations, 275 processing of milk, 267
chain-breaking and synergists, 273 pro-oxidant and antioxidant factors, 267
chelating and sequestering agents, proteins, 262
273 source of energy, 264
deterioration of organoleptic qualities vitamins, 266
of food, 272–273 whey proteins, 263
effects in milk, 275–276 Milk and milk based beverages, 279–280
effects of foods, 275 Milk fat globule membrane (MFGM),
reaction mechanisms, 274 265