Antioxidant activity of almonds and their by-products in food model systems-Reference-Cited by-同舟云学术

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Antioxidant activity of almonds and their by-products in food model systems

Published:2006-03 Issue:3 Volume:83 Page:223
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Wijeratne Subhashinee S. K.¹,Amarowicz Ryszard¹,Shahidi Fereidoon¹

Affiliation:

1. ; Department of Biochemistry; Memorial University of Newfoudland; St. John's A1B 3X9 Nefoundland Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference39 articles.

1. Lipids;Nawar,1996

2. Quality Characteristics of Pork Patties Irradiated and Stored in Different Packaging and Storage Conditions;Ahn;Meat Sci.,2000

3. Oxidation of Unsaturated Fatty Acids, Mechanisms, Products and Inhibition with Emphasis on Fish;Hsieh;Adv. Food Nutr. Res.,1989

4. Mechanism of Nonenzymic Lipid Oxidation in Muscle Foods;Kanner,1992

5. Volatile Production in Irradiated Normal, Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) Pork Under Different Packaging and Storage Conditions;Ahn;Meat Sci.,2001

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