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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| Main Authors: | , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2011
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| Subjects: | |
| Online Access: | https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a |
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