Mostrando 2 resultados de: 2
Beta vulgaris as a natural nitrate source for meat products: A review
ReviewAbstract: Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, curPalabras claves:beetroot, Chard, Cured meat products, Nitrite, Spinach beet, Starter cultureAutores:Andrés S.C., Domínguez R., Jorge Felipe Reyes, Lorenzo J.M., Munekata P.E.S., Pateiro M., Pollonio M.A.R., Santos E.M., Sepulveda N.Fuentes:scopusThe antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life
ArticleAbstract: A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available inPalabras claves:Lipid oxidation, Natural antioxidant, Phenolic compound, Pork patties, Sensory analysis, Vaccinium meridionale SwAutores:Franco D., Jorge Felipe Reyes, José M. Fernández-Arias, Lorenzo J.M., Maria del Cisne Guaman Balcazar, Moreno D., Valdés M.E., Vargas-Ramella M., Zamuz S.Fuentes:scopus