Product characteristics and quality of bovine blood-enriched dried vegetable paste-Reference-Cited by-同舟云学术

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Product characteristics and quality of bovine blood-enriched dried vegetable paste

Published:2014-05-06 Issue:15 Volume:94 Page:3255-3262
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Faria da Rocha Silvia¹,Kappaun Rodrigues Marla Cristina¹,Legemann Monte Micheli¹,Quites Larrosa Ana Paula¹,de Almeida Pinto Luiz Antonio¹

Affiliation:

1. Unit Operation Laboratory, School of Chemistry and Food; Federal University of Rio Grande - FURG; Rio Grande RS Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: effects of thermal treatment;Roy;Food Chem,2007

2. Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family;Pereira;J Agric Food Chem,2012

3. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, color and antioxidant activity;Arslan;Food Bioprod Process,2011

4. Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté;Silva;Meat Sci,2003

5. Functional properties of bovine blood plasma intended for use as a functional ingredient in human food;Silva;LWT - Food Sci Technol,2003

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects;Drying Technology;2021-06-14

2. Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation;Journal of Food Science and Technology;2018-05-03

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