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...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2011
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/1553f137b85f40618ef3eaec22d2e70a |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Soyez le premier à ajouter un commentaire!