Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage-Reference-Cited by-同舟云学术

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Published:2017-10-10 Issue:13 Volume:54 Page:4324-4334
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Munekata Paulo Eduardo Sichetti,Domínguez Rubén,Campagnol Paulo Cezar Bastianello,Franco Daniel,Trindade Marco Antonio,Lorenzo José Manuel

Funder

Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia (ES)

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2903-2/fulltext.html

Reference40 articles.

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4. Barreira JC, Ferreira IC, Oliveira MBP, Pereira JA (2008) Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem 107(3):1106–1113

5. Barros L, Barreira J, Grangeia C, Batista C, Cadavez VA, Ferreira IC (2011) Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects. Eur J Lipid Sci Technol 113(6):737–743

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