Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.
Other
Oct 15, 2015
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24
The future of keeping ageing-related diseases at bay lies with the supercomputer according to scientists from the ARC Centre of Excellence for Free Radical Chemistry and Biotechnology at the University of Sydney.
Biochemistry
Feb 19, 2013
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0
(PhysOrg.com) -- Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study by the University of Exeter. The research concludes that pasture-based farming ...
Jan 30, 2009
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Langsat (Lansium domesticum) is a tropical fruit that is commonly cultivated in Southeast Asia. The fruit is rich in fibre, vitamins and minerals, while the peel of langsat contains phenolics and carotenoids, and is traditionally ...
Other
Jul 8, 2015
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13
Biochemists from RUDN University have determined which substances in peach leaves provide the antioxidant effect of their extract. They investigated the composition of the powders obtained from leaves of several varieties ...
Analytical Chemistry
Dec 17, 2019
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15
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity.
Plants & Animals
Apr 21, 2014
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0
Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study funded by the Economic and Social Research Council (ESRC). The research, part of the Rural ...
Other
Jan 14, 2009
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