EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

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EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power...

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Detalles Bibliográficos
Autores principales:	Yeni L. ISAZA M., Diego A. RESTREPO M., Jairo H. LÓPEZ V., Oscar A. OCHOA G., Kenneth R. CABRERA T.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Free radical phenols anthocyanins storage time antioxidant. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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