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- Saha, Arnab, et al. Show all 5 Authors
- Journal of the science of food and agriculture 2011 v.91 no.10 pp. 1759-1765
- antioxidant activity; antioxidants; butylated hydroxytoluene; cold storage; cooked foods; fruit extracts; fruits; lipid peroxidation; patties; response surface methodology; sensory properties; strawberries; temperature; thiobarbituric acid-reactive substances
- ... BACKGROUND: Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chic ...