Tables index

From

Natural Antioxidants against Lipid–Protein Oxidative Deterioration in Beef Meatballs

Yousif A. Elhassaneen, Lamiaa A. Diab, Esraa S. ElFaramawy

American Journal of Food Science and Technology. 2026, 14(3), 74-91 doi:10.12691/ajfst-14-3-2
  • Table 1. Antioxidant activity and total phenolics of selected plant parts ethanol extract and their mixture
  • Table 2. Antioxidant activity and total phenolics of selected plant parts ethanol extract and their mixture
  • Table 3. Progression of rancidity (TBA, mg/kg of sample) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4°C)
  • Table 4. Progression of total volatile base- nitrogen base (TVB-N, mg/100 of sample) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4 °C)
  • Table 5. Progression of Lactic acid bacteria counts (LAB, log10cfu/g) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4 °C)
  • Table 6. Progression of overall acceptability (Score) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4°C)