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	<title>superoxide dismutase &#8211; BIOENGINEER.ORG</title>
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		<title>African spices outperform synthetic antioxidant in protecting frozen beef</title>
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				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[antioxidant spices]]></category>
		<category><![CDATA[butylated hydroxytoluene]]></category>
		<category><![CDATA[catalase]]></category>
		<category><![CDATA[Food preservation]]></category>
		<category><![CDATA[frozen beef]]></category>
		<category><![CDATA[haem iron]]></category>
		<category><![CDATA[lipid oxidation]]></category>
		<category><![CDATA[peroxidase]]></category>
		<category><![CDATA[Piper guineense]]></category>
		<category><![CDATA[Rhaphiostylis beninensis]]></category>
		<category><![CDATA[superoxide dismutase]]></category>
		<category><![CDATA[Xylopia aethiopica]]></category>
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					<description><![CDATA[Researchers found that extracts of three West African spices preserved the oxidative quality of frozen beef as well as or better than the synthetic antioxidant BHT over 28 days of storage.]]></description>
		
		
		
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