Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere (2016)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodcont.2015.11.027
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; OVINOS; ARMAZENAGEM EM ATMOSFERA MODIFICADA; PERCEPÇÃO DE COR; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Control
- ISSN: 0956-7135
- Volume/Número/Paginação/Ano: v. 63, p. 65-75, May 2016
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, v. 63, p. 65-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.027. Acesso em: 25 fev. 2026. -
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo Rodríguez, J. M., Munekata, P. E. S., & Melo, M. P. de. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. doi:10.1016/j.foodcont.2015.11.027 -
NLM
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2026 fev. 25 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027 -
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2026 fev. 25 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027 - Influence of peanut skin extract on shelf-life of sheep patties
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- 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
Informações sobre o DOI: 10.1016/j.foodcont.2015.11.027 (Fonte: oaDOI API)
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