The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage

Author:

Castro W.F.,Mariutti L.R.B.,Bragagnolo N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. AOCS (1997). Official methods and recommended practices of the American oil chemists’ society. Champaign, IL, USA: American Oil Chemists’ Society.

3. Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene and zeaxanthin;Bohm;Journal of Agricultural and Food Chemistry,2002

4. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage;Botsoglou;Meat Science,2002

5. Bragagnolo, N., Danielsen, B., & Skibsted, L. H. (2005). Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment. European Food Research and Technology, 221, 610–615.

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