Evaluation of oxidative stability of lamb burger with Origanum vulgare extract (2017)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; LIMA, CESAR GONCALVES DE - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodchem.2017.04.100
- Subjects: CARNES E DERIVADOS; CORDEIROS; ORÉGANO; ANTIOXIDANTES; COMPOSTOS FENÓLICOS; VIDA-DE-PRATELEIRA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 233, p. 101-109, 2017
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, v. 233, p. 101-109, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.04.100. Acesso em: 04 maio 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Lima, C. G. de, Lorenzo, J. M., & Melo, M. P. de. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101-109. doi:10.1016/j.foodchem.2017.04.100 -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lima CG de, Lorenzo JM, Melo MP de. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract [Internet]. Food Chemistry. 2017 ; 233 101-109.[citado 2024 maio 04 ] Available from: https://doi.org/10.1016/j.foodchem.2017.04.100 -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lima CG de, Lorenzo JM, Melo MP de. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract [Internet]. Food Chemistry. 2017 ; 233 101-109.[citado 2024 maio 04 ] Available from: https://doi.org/10.1016/j.foodchem.2017.04.100 - Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers
- Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
- Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau
- Methodologies of folin-ciocalteau, frap and DPPH• for evaluation of antioxidant capacity of four aromatic herbs
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
- Sensory acceptance of lamb burger prepared with natural antioxidants
Informações sobre o DOI: 10.1016/j.foodchem.2017.04.100 (Fonte: oaDOI API)
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