Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

Food Science and Technology International

Volumn 19, Issue 1, 2013, Pages 69-77

  Capitani, C D ^a   Hatano, M K ^c   Marques, M F ^c   Castro, I A ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c Kienast and Kratschmer Ltda Av Industrial ^*  (Brazil)

Author keywords

Antioxidants; erythorbate; malondialdehyde; phenolic compounds; sausages

Indexed keywords

ANTIOXIDANTS; ERYTHORBATE; MALONDIALDEHYDE; PHENOLIC COMPOUNDS; SAUSAGES;

ALCOHOLS; ALDEHYDES; FATTY ACIDS; FLAVONOIDS; MEATS; MIXTURES; OXIDATION RESISTANCE; SODIUM;

PHENOLS;

ANTIOXIDANT; PHENOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FOOD PRESERVATION; FOOD STORAGE; LIPID PEROXIDATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SWINE; TYPHACEAE;

ANIMALS; ANTIOXIDANTS; CHICKENS; FOOD PRESERVATION; FOOD STORAGE; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PHENOLS; SWINE; TYPHACEAE;

MLCS; MLOWN;

EID: 84872900071     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442184     Document Type: Article

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