Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals-Reference-Cited by-同舟云学术

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Published:2018-08-13 Issue:9 Volume:83 Page:2351-2361
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Alvarado-Ramírez Melissa¹,Santana-Gálvez Jesús¹,Santacruz Arlette¹,Carranza-Montealvo Luis Diego¹,Ortega-Hernández Erika¹,Tirado-Escobosa Joaquín²,Cisneros-Zevallos Luis³,Jacobo-Velázquez Daniel A.¹⁴^ORCID

Affiliation:

1. Tecnologico de Monterrey; Escuela de Ingeniería y Ciencias; Ave. Eugenio Garza Sada 2501 Monterrey NL 64849 México

2. Centro de Tecnología de Sigma Alimentos; Autopista al aeropuerto km.10, Av. Tecnología 302 y 304 Apodaca NL 66629 México

3. Dept. of Horticultural Sciences; Texas A&M Univ.; College Station Tex. 77843-2133 U.S.A

4. Tecnologico de Monterrey; Escuela de Ingeniería y Ciencias; Región Occidente, Av. General Ramón Corona 2514, Nuevo México Zapopan, Jal C.P. 45138 México

Funder

Instituto Tecnológico y de Estudios Superiores de Monterrey

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14319/fullpdf

Reference47 articles.

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2. Combined effect of water loss and wounding stress on gene activation of metabolic pathways associated with phenolic biosynthesis in carrot;Becerra-Moreno;Frontiers in Plant Science,2015

3. Dietary fibers as functional ingredients in meat products and their role in human health;Biswas;International Journal of Livestock Production,2011

4. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

5. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages;Capitani;Food Science and Technology International,2013

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