Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass-Reference-Cited by-同舟云学术

Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

Published:2021-01-27 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Auriema Bruna E.¹^ORCID,Vicente Juarez¹,Carvalho Mario G.²,Castro Rosane N.²,Luchese Rosa H.¹,Mathias Simone P.¹

Affiliation:

1. Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil

2. Programa de Pós‐Graduação em Química (PPGQ) Instituto de Química‐IQUniversidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Brasil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15277

Reference33 articles.

1. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

2. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

3. Analysis of fatty acid methyl esters with high accuracy and reliability

4. Alternative fat substitutes for beef burger: technological and sensory characteristics

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