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What is DPPH Meat Ethanol Extraction about?
This study examined the effects of three antioxidants - tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP) - on the physicochemical properties, volatile components, and antioxidant activity of heat processed beef flavor (HPBF) during 168 days of storage at different temperatures. The researchers found that while all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, TBHQ and L-AP showed greater ability to preven
- Author
- Ashif Niyas
- Language
- EN