Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties-Reference-Cited by-同舟云学术

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

Published:2018-04 Issue: Volume:106 Page:1086-1094
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Basanta Maria Florencia,Rizzo Sergio Anibal,Szerman Natalia,Vaudagna Sergio Ramón,Descalzo Adriana Maria,Gerschenson Lia Noemi,Pérez Carolina Daiana,Rojas Ana Maria

Funder

University of Buenos Aires

CONICET

ANPCyT

INTA

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation;Basanta;Journal of Functional Foods,2016

3. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle;Bertola;Journal of Food Processing and Preservation,1994

4. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels;Brannan;Journal of Food Science,2008

5. The physiology and biochemistry of plant cell walls;Brett,1996

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