The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger (2024)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- Subjects: ADITIVOS ALIMENTARES; ANTIOXIDANTES; COZIMENTO; EMBALAGENS DE ALIMENTOS; FRANGOS DE CORTE; HAMBÚRGUER; LIPÍDEOS; OXIDAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Foz do Iguaçu, PR
- Date published: 2024
- Source:
- Título: Responsible meat production
- Volume/Número/Paginação/Ano: 600 p
- Conference titles: International Congress of Meat Science and Technology (ICoMST)
-
ABNT
JOÃO MARCOS FERREIRA DE JESUS1, et al. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 13 fev. 2026. -
APA
João Marcos Ferreira de Jesus1,, Menegali, B. S., João Marcos Ferreira de Jesus1,, Patinho, I., Saldaña, E., Contreras-Castillo, C. J., & Selani, M. M. (2024). The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
NLM
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2026 fev. 13 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
Vancouver
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2026 fev. 13 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf - Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
- Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
- Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations
- Projective mapping in the development of sausages: A case study
- Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
- Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
- Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
- Free sorting task method to optimize the development of smoked bacon: A case study
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
