Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability-Reference-Cited by-同舟云学术

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Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability

Published:2021 Issue: Volume:4 Page:758-764
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Ongaratto Gabriela Cavalca^ORCID,Oro Gabriela^ORCID,Kalschne Daneysa Lahis^ORCID,Trindade Cursino Ana Cristina^ORCID,Canan Cristiane^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference41 articles.

1. Pigments in your food;Agócs;J. Food Compos. Anal.,2011

2. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: a review;Arvanitoyannis;Food Bioprocess Technol.,2012

3. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity;Baldin;Meat Sci.,2016

4. Dietary nitrate and nitrite: benefits, risks, and evolving perceptions;Bedale;Meat Sci.,2016

5. Degradação de corantes e aglutinantes: efeito da composição do microambiente. Dissertação de Mestrado;Bernardino,2011

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1. Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella;Food Chemistry;2024-10

2. Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential;Food Chemistry: X;2024-10

3. Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle;Animals;2024-07-04

4. Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing;International Journal of Biological Macromolecules;2024-03

5. Descriptive sensory analysis and evaluation of lipid oxidation in mortadella developed with curcumin microcrystals and cochineal carmine;2023-11-08

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