Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation (2015)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- Subjects: ALIMENTOS CONGELADOS; CARNES E DERIVADOS; ORÉGANO; ANTIOXIDANTES; PROTEÍNAS
- Language: Inglês
- Imprenta:
- Publisher place: Clermont-Ferrand
- Date published: 2015
- Source:
- Título do periódico: Book of Abstracts ICoMST
- Conference titles: International Congress of Meat Science & Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 14 maio 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2015). Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation. In Book of Abstracts ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation. Book of Abstracts ICoMST. 2015 ;[citado 2024 maio 14 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation. Book of Abstracts ICoMST. 2015 ;[citado 2024 maio 14 ] - Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Methodologies of folin-ciocalteau, frap and DPPH• for evaluation of antioxidant capacity of four aromatic herbs
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau
- Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
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