Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act...

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Detalles Bibliográficos
Autores principales: Fruet, Ana Paula B., Giotto, Francine M., Fonseca, Mozart A., Nörnberg, José Laerte, De Mello, Amilton S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278849/
https://www.ncbi.nlm.nih.gov/pubmed/32455684
http://dx.doi.org/10.3390/foods9050667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278849/
https://www.ncbi.nlm.nih.gov/pubmed/32455684
http://dx.doi.org/10.3390/foods9050667

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