Figure 1. Activity of food by-products added to meat balls processed samples assayed by the β-carotene bleaching method (α–tocopherol at 50 mg/L concentration was used as a reference)

From

Bioactive Compounds and Antioxidant Potential of Food Industry By-products in Egypt

Yousif Elhassaneen, Safaa El-Waseef, Naglaa Fathy, Sarah Sayed Ahmed

American Journal of Food and Nutrition. 2016, 4(1), 1-7 doi:10.12691/ajfn-4-1-1