Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

Author:

Reis Amália Soares dos,Diedrich Camila,Moura Cristiane de,Pereira Daiane,Almeida Jacqueline de Flório,Silva Letícia Dangui da,Plata-Oviedo Manuel Salvador Vicente,Tavares Renan Augusto Weschenfelder,Carpes Solange TeresinhaORCID

Funder

Brazilian National Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Food Chemistry Antioxidant activity and constituents of propolis collected in various areas of China;Ahn;Food Chemistry,2007

2. Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel;Al-Kahtani;Journal of Food Science,1996

3. Propolis as a natural decontaminant and antioxidant in fresh oriental sausage;Ali;Journal Veterinaria Italiana,2010

4. Antioxidant activity in vitro and microencapsulation by spray drying of hydroalcoholic extract of sage (Salvia officinalis L.);Almeida;Revista Brasileira de Pesquisa de Alimentos,2014

5. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage;Almeida;Meat Science,2015

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