Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1257-1264

  Shirahigue, Ligianne Din ^a   Contreras Castillo, Carmen J ^a   Selani, Miriam Mabel ^a   Nadai, Ana Paula ^a   Mourão, Gerson Barreto ^a   Gallo, Cláudio Rosa ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

cooked chicken meat; grape residue extract; lipid oxidation; quality; thiobarbituric acid reactive substances (TBARS)

Indexed keywords

BUTYLATED HYDROXYTOLUENE; CHICKEN MEAT; GALLIC ACIDS; GRAPE SEED EXTRACT; GRAPE VARIETY; GRAPE-RESIDUE EXTRACT; LIPID OXIDATION; OXIDATIVE STABILITY; REFRIGERATED STORAGES; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM PACKAGING;

ANIMALS; IMAGE QUALITY; MEATS; PH EFFECTS; QUALITY CONTROL; REFRIGERATION; VACUUM; WINE;

FRUITS;

VITACEAE;

EID: 84857539475     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0173-8     Document Type: Article

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