Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensisSt. Hil) extract as natural antioxidant-Reference-Cited by-同舟云学术

Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensisSt. Hil) extract as natural antioxidant

Published:2011-05-19 Issue:7 Volume:62 Page:703-710
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Beal Patrícia,Faion Andréia Maria,Cichoski Alexandre José,Cansian Rogério Luis,Valduga Alice Teresa,de Oliveira Débora,Valduga Eunice

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.579089

Reference37 articles.

1. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

2. Association of Official Analytical Chemists (AOAC). 2000. Official methods of analysis of the Association of the Analytical Chemists. In: Horwitz W. editors. Washington: AOAC.

3. Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts

4. Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

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