Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry-fermented sausages - Dragoev, Stefan G.; Balev, Dessislav K.; St. Nenov, Nenko; Vassilev, Kiril P.; Vlahova-Vangelova, Dessislava B. (European journal of lipid science and technology, 2016)
Keywords: acid value; antioxidant activity; Antioxidants; black pepper; Black pepper extract; butylated hydroxytoluene; cross contamination; cumin; Cumin extract; Cuminum cyminum; Dihydroquercetin; Dry-fermented sausages; Essential oils; fermented sausages; Heat treatment; Larix sibirica; lipid peroxidation; lipolysis; Oxidation; oxidative stability; peroxide value; Piper nigrum; risk; rosemary; Rosemary extract; Rosmarinus officinalis; Spices; taxifolin; thiobarbituric acid-reactive substances; Vegetables