Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté-Reference-Cited by-同舟云学术

Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

Published:2014-10-28 Issue:11 Volume:79 Page:M2301-M2307
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Martín-Sánchez A.M.¹,Ciro-Gómez G.L.²,Zapata-Montoya J.E.²,Vilella-Esplá J.¹,Pérez-Álvarez J.A.³⁴,Sayas-Barberá E.³⁴

Affiliation:

1. Authors Martín-Sánchez and Vilella-Esplá are with IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana); AgroFood Technology Dept; Escuela Politécnica Superior de Orihuela; Miguel Hernández Univ; Ctra, Beniel, Km 3.2, E-03312 Orihuela (Alicante) Spain

2. Authors Ciro-Gómez and Zapata-Montoya are with Ophidism and Scorpionism Research Program; Univ. of Antioquia; AA 1226. Calle 67, Nº 53-108 Medellín Colombia

3. Authors Pérez-Álvarez and Sayas-Barberá are with IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana); AgroFood Technology Dept; Escuela Politécnica Superior de Orihuela; Miguel Hernández Univ; Ctra, Beniel, Km 3.2, E-03312 Orihuela (Alicante) Spain

4. and Catedra Palmeral of Elche; Miguel Hernández Univ; Avda. Universidad s/n 03202 Elche (Alicante) Spain

Publisher

Wiley

Subject

Food Science

Reference59 articles.

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4. Date fiber concentrate: chemical compositions, functional properties and effect on quality characteristics of beef burgers;Besbes;J Food Drug Anal,2009

5. Characterization of different annatto extracts based on antioxidant and colour properties;Cardarelli;LWT-Food Sci Technol,2008

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