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 (2020)
- Authors:
- USP affiliated authors: OLIVEIRA, ALESSANDRA LOPES DE - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2020.109487
- Subjects: ANTIOXIDANTES; AÇAFRÃO; GORDURAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 136, art. 109487, p. 1-13, Oct. 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. 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. Food Research International, v. 136, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109487. Acesso em: 27 set. 2024. -
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Oliveira, A. L. de, Pateiro, M., Domínguez, R., Trindade, M. A., & Lorenzo, J. M. (2020). 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. Food Research International, 136, 1-13. doi:10.1016/j.foodres.2020.109487 -
NLM
Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. 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 [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487 -
Vancouver
Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. 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 [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487 - Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
- 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
- Comeria? Cientistas brasileiras fazem alimentos com larvas de mosca [Depoimento a Gabriel Andrade]
- Insetos no cardápio: cientistas aprimoram a produção de alimentos feitos com larvas de mosca [Depoimento a Luiz Prado]
- Cientistas da USP desenvolvem pão e salsicha com farinha de larva de mosca [Depoimento]
- 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
Informações sobre o DOI: 10.1016/j.foodres.2020.109487 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas