Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage-Reference-Cited by-同舟云学术

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

Published:2015-12 Issue: Volume:110 Page:9-14
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

de Almeida Patrícia Leal,de Lima Silvério Nepomuceno,Costa Luciene Lacerda,de Oliveira Cintia Cristina,Damasceno Karina Aparecida,dos Santos Bibiana Alves,Campagnol Paulo Cezar Bastianello^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats;Alezandro;Food Research International,2013

3. Effect of fat quality on sausage processing, texture, and sensory characteristics;Baer;Meat Science,2014

4. The influence of achyrocline satureioides (“Marcela”) extract on the lipid oxidation of salami;Campagnol;Ciência e Tecnologia de Alimentos,2011

5. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets;Devatkal;Journal of Food Science and Technology,2012

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