Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C (2019)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2019.108554
- Subjects: ANTIOXIDANTES; GUARANÁ; PITANGA; ANÁLISE SENSORIAL DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 125, article 108554, p. 1-10, Nov. 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, v. No 2019, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108554. Acesso em: 09 nov. 2024. -
APA
Carvalho, F. A. L. de, Lorenzo, J. M., Pateiro, M., Bermúdez, R., Purriños, L., & Trindade, M. A. (2019). Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, No 2019, 1-10. doi:10.1016/j.foodres.2019.108554 -
NLM
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554 -
Vancouver
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554 - Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
- Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
- Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil
- Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers
- Natural antioxidants and lipid profile improvement in lamb meat products
- Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
- Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance
- Quality of turkeys breast meat affected by white striping myopathy
- The use of natural antioxidants to replace chemical antioxidants in foods
- Avaliação da estabilidade e estratégias para aumento da vida útil de carne ovina refrigerada
Informações sobre o DOI: 10.1016/j.foodres.2019.108554 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
