Antioxidant Properties of Du-zhong (Eucommia ulmoides Oliv.) Extracts and Their Effects on Color Stability and Lipid Oxidation of Raw Pork Patties
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering, China Agricultural University
2. Beijing Higher Institution Engineering Research Center of Animal Product
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100304t
Reference35 articles.
1. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
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3. Color and Heat Denaturation of Myoglobin Forms in Ground Beef
4. Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4- methoxyphenol and catechol at low doses, either alone or in combination, and modulation of their effects in a rat medium-term multi- organ carcinogenesis model
5. Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoids on the activation of mutagens and drug-metabolizing enzymes in mice
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2. Eucommia ulmoides leaf extract attenuates cisplatin-induced kidney injury in mice through endoplasmic reticulum stress and biometabolic mechanism;2024-02-26
3. Optimization of Flavonoid Extraction from Eucommia ulmoides pollen using Respond Surface Methodology and its biological activities;Chemistry & Biodiversity;2024-01-18
4. Effects of Eucommia ulmoides Oliver leaves on gut microbiota and intestinal function during in vitro simulated digestion and fermentation;Journal of Functional Foods;2023-10
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