4.7 Review

Natural Antioxidants from Seeds and Their Application in Meat Products

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Ana Clara da Costa Pinaffi et al.

MOLECULES (2020)

Review Food Science & Technology

Bio-active compounds and functional properties of pistachio hull: A review

Edris Arjeh et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Ruben Dominguez et al.

ANTIOXIDANTS (2020)

Review Food Science & Technology

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

Arun K. Das et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

Paulo Eduardo S. Munekata et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

Article Agriculture, Multidisciplinary

Cocoa bean husk: industrial source of antioxidant phenolic extract

Carolina Hernandez-Hernandez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Ruben Dominguez et al.

FOOD ANALYTICAL METHODS (2019)

Article Chemistry, Applied

Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds

Maristela Alves Alcantara et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

Natural antioxidants used in meat products: A brief review

Jessica Souza Ribeiro et al.

MEAT SCIENCE (2019)

Review Biochemistry & Molecular Biology

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Ruben Dominguez et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

Mirian Pateiro et al.

CURRENT RESEARCH IN FOOD SCIENCE (2019)

Article Biochemistry & Molecular Biology

Optimization of Ultrasound-Assisted Extraction of Polyphenols from Myrtus communis L. Pericarp

Nadia Bouaoudia-Madi et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

Jinhee Choi et al.

FOOD SCIENCE OF ANIMAL RESOURCES (2019)

Article Chemistry, Applied

Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk

Carolina Hernandez-Hernandeza et al.

FOOD CHEMISTRY (2018)

Article Food Science & Technology

Natural antioxidants in processing and storage stability of sheep and goat meat products

Leda C. M. Cunha et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Food Science & Technology

Berries extracts as natural antioxidants in meat products: A review

Jose Manuel Lorenzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

Daniel Franco et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Practical use of natural antioxidants in meat products in the US: A review

Natalie J. Oswell et al.

MEAT SCIENCE (2018)

Review Food Science & Technology

Main characteristics of peanut skin and its role for the preservation of meat products

Jose M. Lorenzo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Food Science & Technology

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Jose M. Lorenzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent

Dayane C. G. Okiyama et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

Orhan Ozunlu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Lipid oxidation in meat: mechanisms and protective factors - a review

Ana Beatriz Amaral et al.

FOOD SCIENCE AND TECHNOLOGY (2018)

Article Chemistry, Applied

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

R. P. P. Fernandes et al.

FOOD CHEMISTRY (2017)

Review Food Science & Technology

Phenolic composition and antioxidant potential of grain legume seeds: A review

Balwinder Singh et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

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

Marzanna Hes et al.

JOURNAL OF FOOD SCIENCE (2017)

Article Food Science & Technology

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pA¢t, manufactured with healthy oils during refrigerated storage

Paulo Eduardo Sichetti Munekata et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Food Science & Technology

Can lentil (Lens culinaris Medikus) reduce the risk of obesity?

Niroshan Siva et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Food Science & Technology

Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities

Md Jiaur Rahman et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Food Science & Technology

Effect of pistachio seed hull extracts on quality attributes of chicken burger

Fahad Al-Juhaimi et al.

CYTA-JOURNAL OF FOOD (2017)

Review Chemistry, Multidisciplinary

Water as green extraction solvent: Principles and reasons for its use

Maria Castro-Puyana et al.

CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2017)

Review Biochemistry & Molecular Biology

Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review

Zheng Feei Ma et al.

ANTIOXIDANTS (2017)

Review Food Science & Technology

Green Alternatives to Nitrates and Nitrites in Meat-based Products-A Review

Fatma Gassara et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Review Food Science & Technology

Peanuts as functional food: a review

Shalini S. Arya et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Chemistry, Applied

Guarana (Paullinia cupana) seeds: Selective supercritical extraction of phenolic compounds

Leila Larisa Medeiros Marques et al.

FOOD CHEMISTRY (2016)

Review Biochemistry & Molecular Biology

Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects

Eva Brglez Mojzer et al.

MOLECULES (2016)

Article Tropical Medicine

Influence of peanut skin extract on shelf-life of sheep patties

Paulo Eduardo Sichetti Munekata et al.

ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE (2016)

Article Agriculture, Dairy & Animal Science

Peanut skin extract reduces lipid oxidation in cooked chicken patties

P. E. S. Munekata et al.

POULTRY SCIENCE (2015)

Article Food Science & Technology

IN VITRO ANTIOXIDANT PROPERTIES OF EURYALE FEROX SEED SHELL EXTRACTS AND THEIR PRESERVATION EFFECTS ON PORK SAUSAGES

Cuan Zhang

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Review Food Science & Technology

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

O. P. Soladoye et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Biochemistry & Molecular Biology

Effect of Addition of Natural Antioxidants on the Shelf-Life of Chorizo, a Spanish Dry-Cured Sausage

Mirian Pateiro et al.

ANTIOXIDANTS (2015)

Article Chemistry, Applied

Phenolic profile and antioxidant activity in selected seeds and sprouts

Paulina Pajak et al.

FOOD CHEMISTRY (2014)

Review Food Science & Technology

Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review

Andrew B. Falowo et al.

FOOD RESEARCH INTERNATIONAL (2014)

Review Food Science & Technology

Extraction Methods of Citrus Peel Phenolic Compounds

N. M'Hiri et al.

FOOD REVIEWS INTERNATIONAL (2014)

Article Food Science & Technology

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

Jose M. Lorenzo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

Ruben Dominguez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

Albert Ribas-Agusti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

Jose M. Lorenzo et al.

MEAT SCIENCE (2014)

Review Food Science & Technology

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Blanca Barriuso et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Review Food Science & Technology

Myoglobin Chemistry and Meat Color

Surendranath P. Suman et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Article Biotechnology & Applied Microbiology

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

Walter P. Hammes

FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

Jose M. Lorenzo et al.

MEAT SCIENCE (2012)

Review Nutrition & Dietetics

Pistachio nuts: composition and potential health benefits

Mark L. Dreher

NUTRITION REVIEWS (2012)

Review Chemistry, Multidisciplinary

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

Stephane Quideau et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)

Review Food Science & Technology

Protein oxidation in muscle foods: A review

Marianne N. Lund et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2011)

Article Food Science & Technology

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

FJ Colmenero et al.

MEAT SCIENCE (2003)

Article Agriculture, Multidisciplinary

Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs

E Cantos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Antioxidant activity of extracts from Euryale ferox seed

SE Lee et al.

EXPERIMENTAL AND MOLECULAR MEDICINE (2002)