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Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
(2020-06-01)
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, ...
Efeito da aplicação de extrato de erva-mate (llex paraguariensis) assistido por ultrassom na estabilidade oxidativa de linguiça suína
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2016-08-29)
The antioxidant properties of yerba mate has long been known and studied, the main reason is regarding its many therapeutic principles. Its phenolics content, main source of antioxidant agents, can also be applied in the ...
Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiberEfecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2020)
Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids
(Canadian Center of Science and Education, 2012-07-02)
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic ...
Cultivo y usos industriales del coriandro, con énfasis en la situación en Argentina = Cultivation and industrial uses of coriander, with emphasis on the situation in Argentina
(Foro de la Alimentación, la Nutrición y la Salud, 2022)
El coriandro, cilantro, cilandrio, culantro, según sus distintas denominaciones en español, es una planta anual perteneciente a la familia Apiaceae. Es la aromática que más produce y exporta Argentina. Se utilizan tanto ...
Desarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo.
(Instituto de Ciencia y Tecnología de Alimentos -ICTA-Universidad Nacional de Colombia - Sede Bogotá, 2020-03-12)
Active packaging technologies are promising strategies that allow preserving the quality of meat products by incorporating active compounds with antimicrobial or other properties as antioxidants in the packaging. Recently ...