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Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(Elsevier Science, 2018-04)
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ...
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
(2018-04)
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, ...
The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage
(Elsevier Sci LtdOxfordInglaterra, 2011)
Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology
(Amer Chemical SocWashingtonEUA, 2008)
Solid Phase Microextraction - Gas Chromatography for the Evaluation of Secondary Lipid Oxidation Products in Chicken Patties during Long-Term Storage
(Soc Brasileira QuimicaSao PauloBrasil, 2009)
Canned chicken productsProductos enlatados de pollo
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1993)
Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage
(Wiley-blackwellMaldenEUA, 2011)
Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic
(Wiley-blackwellMaldenEUA, 2011)
Efecto de cocción en horno convencional y microondas sobre rancidez, pérdida por cocción y diferencia sensorial de hamburguesas
(Sociedad Chilena de Nutrición, 2020)
El uso de microondas está muy extendido a nivel doméstico
gracias a su rapidez y facilidad de uso. El objetivo
del presente trabajo es comparar el efecto de cocción de
hamburguesas de distintos tipos de carne, en ...