Cargando…
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the...
Autores principales: | Bellucci, Elisa Rafaela Bonadio, Bis-Souza, Camila Vespúcio, Domínguez, Rubén, Bermúdez, Roberto, Barretto, Andrea Carla da Silva |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9599661/ https://www.ncbi.nlm.nih.gov/pubmed/36291715 http://dx.doi.org/10.3390/biom12101506 |
Ejemplares similares
-
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
por: Carvalho, Larissa Tátero, et al.
Publicado: (2020) -
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review
por: Aguiar Campolina, Gabriela, et al.
Publicado: (2023) -
Natural Antioxidants from Seeds and Their Application in Meat Products
por: Munekata, Paulo E. S., et al.
Publicado: (2020) -
Tomato as Potential Source of Natural Additives for Meat Industry. A Review
por: Domínguez, Rubén, et al.
Publicado: (2020) -
Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties
por: Velázquez, Lidiana, et al.
Publicado: (2022)