Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract

This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCO...

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Detalles Bibliográficos
Autores principales: de Santana Neto, Deocleciano C., Cordeiro, Ângela M. T. M., Meireles, Bruno R. L. A., Araújo, Íris B. S., Estévez, Mario, Ferreira, Valquíria C. S., Silva, Fábio A. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229016/
https://www.ncbi.nlm.nih.gov/pubmed/34200641
http://dx.doi.org/10.3390/foods10061338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229016/
https://www.ncbi.nlm.nih.gov/pubmed/34200641
http://dx.doi.org/10.3390/foods10061338

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