Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity-Reference-Cited by-同舟云学术

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Published:2016-08 Issue: Volume:118 Page:15-21
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Baldin Juliana Cristina,Michelin Euder Cesar,Polizer Yana Jorge,Rodrigues Isabela,de Godoy Silvia Helena Seraphin,Fregonesi Raul Pereira,Pires Manoela Alves,Carvalho Larissa Tátero,Fávaro-Trindade Carmen Silvia,de Lima César Gonçalves,Fernandes Andrezza Maria,Trindade Marco Antonio

Funder

FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo)

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior)

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg);Abe;Journal of the Science of Food and Agriculture,2012

2. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg;Alezandro;Food Research International,2013

3. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats;Alezandro;Food Research International,2013

4. 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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