Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella-Reference-Cited by-同舟云学术

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Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella

Published:2024-10 Issue: Volume:456 Page:139957
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Canan Cristiane,Kalschne Daneysa Lahis,Corso Marines Paula,Cursino Ana Cristina Trindade,Drunkler Deisy Alessandra,Cardoso Flávia Aparecida Reitz,Bittencourt Paulo Rodrigo Stival,Ida Elza Iouko

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Araucária

Coordination of Higher Education Personnel Improvement

Publisher

Elsevier BV

Reference52 articles.

1. Investigation of the medicinal significance of phytic acid as an indispensable anti-nutrient in diseases;Abdulwaliyu;Clinical Nutrition Experimental,2019

2. Effect of chicken raw materials on physicochemical and microbiological properties of mechanically deboned chicken meat;Akramzadeh;Veterinary Research Forum,2020

3. Evaluation of the oxidative status of salami packaged with an active whey protein film;Andrade;Foods,2019

4. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage;Baldin;Food Research International,2018

5. A review of phytic acid sources, obtention, and applications;Bloot;Food Reviews International,2021

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