Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. (2019)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; GUIMARÃES, JUDITE DAS GRAÇAS LAPA - FZEA ; SOUZA, NATHALIA STABEL - FZEA ; MENEZES, MATEUS HENRIQUE PEREIRA DE - FZEA ; BURGUES, IOLANDA BEATRIZ - FZEA ; RODRIGUES, LARISSA DA CUNHA - FZEA
- Unidade: FZEA
- Subjects: PEIXES; OXIDAÇÃO; VIDRO; CARNE MECANICAMENTE SEPARADA
- Language: Inglês
- Imprenta:
- Publisher: University of Algarve
- Publisher place: Faro
- Date published: 2019
- Source:
- Conference titles: Iberoamerican Congress of Food Engineering - CIBIA
-
ABNT
RODRIGUES, Larissa da Cunha et al. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 12 mar. 2026. -
APA
Rodrigues, L. da C., Souza, N. S., Simbine, E. O., Menezes, M. H. P. de, Burguês, I. B., Fávaro-Trindade, C. S., & Lapa-Guimarães, J. das G. (2019). Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. -
NLM
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 mar. 12 ] -
Vancouver
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 mar. 12 ] - Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
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