The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

Author:

Botsoglou N.A.,Christaki E.,Fletouris D.J.,Florou-Paneri P.,Spais A.B.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings;Abdalla;European Food Research and Technology,2001

2. Antifungal activities of Origanum vulgare susp;Adam;Hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa essential oils against human pathogenic fungi. Journal of Agricultural and Food Chemistry,1998

3. Dietary α-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle;Ahn;Journal of Food Science,1995

4. Antioxidant effect of spices, herbs and protein hydrolysates in freeze dried model systems;Bishov;Journal of Food Processing and Preservation,1977

5. A rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994

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