Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2020.109052
- Subjects: PLANTAS OLEAGINOSAS; LINHAÇA; GORDURAS; COMPOSTOS VOLÁTEIS
- Keywords: Chia
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 122, art. 109052, p. 1-10, 2020
- 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 replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, v. 122, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109052. Acesso em: 19 abr. 2024. -
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Pateiro, M., Campagnol, P. C. B., Domínguez, R., Trindade, M. A., & Lorenzo Rodrigues, J. M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, 122, 1-10. doi:10.1016/j.lwt.2020.109052 -
NLM
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052 -
Vancouver
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052 - 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
- 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.lwt.2020.109052 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
