Effect of polyphenols dietary grape by-products on chicken patties

Author:

Nardoia Maria,Ruiz-Capillas Claudia,Casamassima Donato,Herrero Ana M.,Pintado Tatiana,Jiménez-Colmenero Francisco,Chamorro Susana,Brenes Agustín

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference58 articles.

1. Magdelaine P, Spiess MP, Valceschini E (2008) Poultry meat consumption trends in Europe. Worlds Poult Sci J 64:53–63

2. Karpińska-Tymoszczyk M (2014) The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chem 148:276–283

3. Barroeta AC (2007) Nutritive value of poultry meat: relationship between vitamin E and PUFA. Worlds Poultry Sci 63:277–284

4. Jiménez-Colmenero F, Herrero AM, Cofrades S, Ruiz-Capillas C (2015) Meat: eating quality and preservation. In: Caballero B, Finglas P, Toldra F (eds) Encyclopedia of food and health. Elsevier Science, Oxford

5. Decker EA, Faustman C, López-Bote CJ (2000) Antioxidants in muscle foods: nutritional strategies to improve quality. Wiley, New Jersey

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