Antioxidant potential of coffee husks in fresh pork sausage
Author:
Funder
Vicerrectoría de Investigación, Universidad de Costa Rica
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05764-6.pdf
Reference34 articles.
1. Arya SS, Venkatram R, More PR, Vijayan P (2022) The wastes of coffee bean processing for utilization in food: a review. J Food Sci Technol 59:429–444. https://doi.org/10.1007/s13197-021-05032-5
2. Becerril Sánchez AL, DublánGarcía O, Domínguez-López A et al (2019) La calidad sanitaria del chorizo rojo tradicional que se comercializa en la ciudad de Toluca Estado de México. Rev Mex Ciencias Pecu 10:172–185. https://doi.org/10.22319/rmcp.v10i1.4344
3. Cao GH, Cutler RG (1995) Protein oxidation and aging 1. Difficulties in measuring reactive protein carbonyls in tissues using 2,4-dinitrophenylhydrazine. Arch Biochem Biophys 320:106–114. https://doi.org/10.1006/abbi.1995.1347
4. de Carvalho FAL, Munekata PES, Lopes de Oliveira A et al (2020) Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperusesculentus L.) oil. Food Res Int 136:109487. https://doi.org/10.1016/j.foodres.2020.109487
5. de Florio-Almeida J, Soares-dosReis A, Serafini-Heldt LF et al (2017) Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT–Food Sci Technol 76:299–305. https://doi.org/10.1016/j.lwt.2016.06.017
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