Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger-Reference-Cited by-同舟云学术

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Published:2022-09-10 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

de Aguiar Rejane Sigaran¹^ORCID,Pretto Alexandra¹^ORCID,Villanova Jéssica Verus¹^ORCID,Dias Kimberly Costa¹^ORCID,Bender Ana Betine Beutinger²^ORCID,Klinger Ana Carolina Kohlrausch³^ORCID,da Silva Leila Picolli⁴^ORCID,Ferrigolo Fernanda Rodrigues Goulart¹^ORCID

Affiliation:

1. Aquaculture Technology Graduate Program Federal University of Pampa – UNIPAMPA Uruguaiana Brazil

2. Department of Food Technology and Science Federal University of Santa Maria – UFSM Santa Maria Brazil

3. Department of Agronomic and Environmental Sciences Federal University of Santa Maria – UFSM Frederico Westphalen Brazil

4. Department of Animal Science Federal University of Santa Maria – UFSM Santa Maria Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17094

Reference40 articles.

1. Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

2. Characteristics of beef burger as influenced by various types of lemon albedo

3. Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

4. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review