Browsing by Subject "sorghum bran"
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(Texas A&M University, 2006-10-30)Oxidation of lipids influences the color and sensory qualities of meat products. Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that leads to the development of negative flavor and ...
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(2010-01-16)Obesity, glucose intolerance or insulin resistance and elevated blood pressure are now prevalent in the U.S. Increased intake of dietary fiber, omega- 3 fatty acids, and antioxidants may help prevent or manage these ...