| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539303 | Food Chemistry | 2011 | 12 Pages |
Abstract
⺠We examined the antioxidative activity of carrot juice in gamma irradiated sausage. ⺠Lipid oxidation was examined through the determination of peroxide value and TBARS. ⺠Protein oxidation was examined through the determination of carbonyl content. ⺠Carrot juice decreased the oxidative processes proportionally to its concentration. ⺠Sausages prepared with carrot juice and irradiated were safe and highly acceptable.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hesham M. Badr, Karema A. Mahmoud,