Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems-Reference-Cited by-同舟云学术

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Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Published:2011-09 Issue:2 Volume:128 Page:299-307
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Min Byungrok,Cordray Joseph C.,Ahn Dong Uk

Funder

National Integrated Food Safety Initiative/USDA

Ministry of Education, Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked meat homogenates are different from those in raw-meat homogenates;Ahn;Poultry Science,1998

2. The effect of free and bound iron on lipid peroxidation in turkey meat;Ahn;Poultry Science,1993

3. Effect of haemoglobin and ferritin on lipid oxidation in raw and cooked muscle systems;Apte;Food Chemistry,1987

4. Myoglobin-induced lipid peroxidation. A review;Baron;Journal of Agricultural and Food Chemistry,2002

5. Prooxidative activity of myoglobin species in linoleic acid;Baron;Journal of Agricultural and Food Chemistry,1997

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