Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs-Reference-Cited by-同舟云学术

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Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

Published:2018-10-01 Issue:12 Volume:55 Page:4719-4734
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Harlina Putri Widyanti,Ma Meihu,Shahzad Raheel,Gouda Mostafa Mahmoud,Qiu Ning

Funder

the Special Fund for Agro-Scientific Research in the Public Interest

Modern Agro-Industry Technology Research System

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3367-8/fulltext.html

Reference44 articles.

1. Ahmad Shah M, John Don Bosco S, Ahmad Mir S (2014) Plant extracts as natural antioxidants in meat and meat products. Meat Sci 98:21–33

2. Azizkhani M, Tooryan F (2015) Antioxidant and antimicrobial activities of rosemary extract, mint extract and a mixture of tocopherols in beef sausage during storage at 4°C. J Food Safety 35:128–136

3. Baskaran Y, Periyasamy V, Venkatraman AC (2010) Investigation of antioxidant, anti-inflammatory and DNA-protective properties of eugenol in thioacetamide induced liver injury in rats. Toxicology 268:204–212

4. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917

5. CheMan YB, Jaswir I (2000) Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chem 69:301–307

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