The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products-Reference-Cited by-同舟云学术

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products

Published:2017-03-08 Issue:4 Volume:82 Page:882-889
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hęś Marzanna¹,Szwengiel Artur²,Dziedzic Krzysztof³,Le Thanh-Blicharz Joanna⁴,Kmiecik Dominik¹,Górecka Danuta¹

Affiliation:

1. Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland

2. Inst. of Food Technology of Plant Origin; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland

3. Dept. of Pediatric Gastroenterology and Metabolic Diseases; Poznan Univ. of Medical Sciences; Szpitalna 33/27 60-572 Poznań Poland

4. Dept. of Food Concentrates and Starch Products; prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology; Starołęcka 40 61-361 Poznań Poland

Funder

POIG

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13682/fullpdf

Reference49 articles.

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2. Dietary antioxidants and oxidative stress from a human and plant perspective: a review;Andre;Curr Nutr Food Sci,2010

3. Właściwości przeciwutleniające ekstraktów z gryki odmiany Tartary. Antioxidant activity of Tartary buckwheat extracts;Baraniak;Fragm Agron,2006

4. Exogenous antioxidants - Double-edged swords in cellular redox state. Health beneficial effects at physiologic doses versus deleterious effects at high doses;Bouayed;Oxid Med Cell Longev,2010

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