Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect

A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 an...

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Detalles Bibliográficos
Autores principales: Novelli, Enrico, Fasolato, Luca, Cardazzo, Barbara, Carraro, Lisa, Taticchi, Agnese, Balzan, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076720/
https://www.ncbi.nlm.nih.gov/pubmed/27800353
http://dx.doi.org/10.4081/ijfs.2014.1704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076720/
https://www.ncbi.nlm.nih.gov/pubmed/27800353
http://dx.doi.org/10.4081/ijfs.2014.1704

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