Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs-Reference-Cited by-同舟云学术

Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs

Published:2016-07-08 Issue:4 Volume:41 Page:e13001
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Abreu Virgínia Kelly Gonçalves¹,Pereira Ana Lúcia Fernandes¹,de Freitas Ednardo Rodrigues²,Trevisan Maria Teresa Salles³,da Costa José Maria Correia⁴,de Melo Braz Nádia²

Affiliation:

1. Curso de Engenharia de Alimentos; Universidade Federal do Maranhão, Centro de Ciências Sociais, Saúde e Tecnologia, Campus Imperatriz; Rua Urbano Santos, s/n, CEP 65900-410 Imperatriz Brazil

2. Departamento de Zootecnia; Universidade Federal do Ceará, Centro de Ciências Agrárias; Fortaleza Brazil

3. Química Orgânica e Inorgânica; Universidade Federal do Ceará, Centro de Ciências Agrárias; Fortaleza Brazil

4. Tecnologia de Alimentos; Universidade Federal do Ceará, Centro de Ciências Agrárias; Fortaleza Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13001/fullpdf

Reference32 articles.

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2. Effect of anacardic acid on oxidative and color stability of spray dried egg yolk;Abreu;LWT - Food Sci. Technol.,2014

3. Antioxidant properties and chemical composition of technical cashew nut shell liquid (tCNSL);Andrade;Food Chem.,2011

4. Review: Interaction of malondialdehyde with biological molecules e new trends about reactivity and significance;Aubourg;Int. J. Food Sci. Technol.,1993

5. Bergquist , D.H. 1995 Egg deshydration Egg Science and Technology W.J. Stadelman O.J. Cotterill 4th 335 376 Food Product Press Binghampton, NY

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