Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario-Reference-Cited by-同舟云学术

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Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

Published:2021-04 Issue: Volume:110 Page:833-840
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Rios-Mera Juan D.,Saldaña Erick,Patinho Iliani,Selani Miriam M.^ORCID,Contreras-Castillo Carmen J.

Funder

Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference73 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages;Aguirrezábal;Meat Science,2000

2. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages;Almeida;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

3. Production of low-fat emulsified cooked sausages using amorphous cellulose gel;Almeida;Journal of Food Quality,2014

4. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl;Alves;Meat Science,2017

5. Bioactivities of wine components on marinated beef during aging;Arcanjo;Journal of Functional Foods,2019

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of Lipids and Proteins as Additives in Sensory and Functionality Enhancers in Food Systems;Functional Materials from Lipids and Proteins;2024-08-23

2. Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective;International Journal of Dairy Technology;2024-08-04

3. Application of Sensory and Consumer Science for the Development of Novel Food Products;Current Food Science and Technology Reports;2024-03-18

4. Market needs and consumer’s preferences for healthier foods;Strategies to Improve the Quality of Foods;2024

5. Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion;Meat Science;2023-02

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