Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; LIMA, CESAR GONCALVES DE - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- DOI: 10.1007/s13197-015-1994-x
- Subjects: PRODUTOS NATURAIS; ANTIOXIDANTES; CARNES E DERIVADOS; CORDEIROS; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science and Technology
- ISSN: 0022-1155
- Volume/Número/Paginação/Ano: v. 53, n. 1, p. 451-460, Jan. 2016
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 24 fev. 2026. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1007/s13197-015-1994-x -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2026 fev. 24 ] Available from: https://doi.org/10.1007/s13197-015-1994-x - Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Methodologies of folin-ciocalteau, frap and DPPH• for evaluation of antioxidant capacity of four aromatic herbs
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
- 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
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
Informações sobre o DOI: 10.1007/s13197-015-1994-x (Fonte: oaDOI API)
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