Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion.

Published in: Journal of the science of food and agriculture (2024)

Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

anaerobic digestion
hydrogen peroxide
public health
climate change
systematic review
risk assessment
fatty acid
human health
visible light