Browsing by Subject "antioxidant"
Now showing items 1-8 of 8
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Effect of Grape Pomace Extract as an Antioxidant in Goat Meat Sausage
(Oklahoma State University, 2012-12-01)This study compared Cynthiana grape pomace extract (GPE) and commercial grape seed extract (GSE) to common antioxidants used to prevent lipid oxidation in fresh goat meat sausage. Sausages were manufactured from lean goat ... -
Effects of rosemary and green tea antioxidants on ground beef patties in traditional and modified atmosphere packaging
(2020-05)Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon ... -
Exercise and oxidative stress effects on the gastrointestinal barrier and the contribution of dietary pro- and anti-oxidants in Alaskan sled dogs
(2008-05)Scope and Method of Study: -
Influence of solvent extraction and winemaking steps on antioxidant activity of red grapes
(2009-12)Scope and Method of Study: Compare different solvent combinations on antioxidant extraction from Cynthiana pomace for potential industrial scale use. Measure the antioxidant activity of Cabernet franc grapes at various ... -
Maturity and Temperature Influence on Lycopene Distribution during Filtration Processing of Red-fleshed Watermelons
(Oklahoma State University, 2005-12-01)Our objectives were to evaluate filtration processing and extraction steps necessary for purification of lycopene from red-fleshed watermelons. Maturity and temperature influence on lycopene segregation during processing ... -
Phytochemical profile of a bread wheat family segregating for purple, red, and white kernel color
(Oklahoma State University, 2022-04-19)Anthocyanins are plant compounds that cause the red and purple pigmentation in blueberries and raspberries. They can function as antioxidants which have been shown to have health benefits by protecting human cells from ... -
Pomegranate rind extract limits ground beef color discoloration and lipid oxidation
(2018-05-04)Meat color is extremely influential in purchasing decisions as consumers associate color with freshness. Discoloration of beef at retail has resulted in a loss of about $1 billion annually. Many additives, including ... -
Quantification of Quality Attributes, Functional Compounds, and Antioxidant Capacity of Blackberry and Blackberry Wines
(Oklahoma State University, 2010-05-01)The objective of the study was: (i) investigate two cultivars, Apache and Ouachita, and two growing locations, Central Arkansas and Eastern Oklahoma, in order to determine their possible influences on the quality and ...