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food science & technology (6) 6
lipid oxidation (5) 5
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analysis (4) 4
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food science (2) 2
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CIENCIA RURAL, ISSN 0103-8478, 2017, Volume 47, Issue 8
Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the... 
AGRONOMY | MEAT QUALITY | LIPID FRACTION | fermented sausages | polyunsaturated fatty acids | nutritional value | SENSORY QUALITY | lipid content | CHOLESTEROL CONTENT | STRATEGIES | VEGETABLE-OILS | OLIVE OIL | vegetable oils | REDUCED-FAT | LINSEED | ácidos graxos polinsaturados | valor nutricional | embutido curado fermentado | óleo vegetal | conteúdo lipídico
Journal Article
CIENCIA E AGROTECNOLOGIA, ISSN 1413-7054, 07/2015, Volume 39, Issue 4, pp. 381 - 389
Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the... 
ANTIOXIDANT ACTIVITY | STORAGE | QUALITY | lipid oxidation | MEAT | PRODUCT | AGRICULTURE, MULTIDISCIPLINARY | FAT | Natural antioxidant | BEEF | EXTRACTS | microbial count | meat product | produto cárneo | Antioxidante natural | oxidação lipídica | contagem microbiana
Journal Article
Ciência Rural, ISSN 1678-4596, 06/2017, Volume 47, Issue 8
Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the... 
AGRONOMY
Journal Article
Semina: Ciências Agrárias, ISSN 1676-546X, 02/2015, Volume 36, Issue 1, pp. 171 - 186
The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years.... 
Hydroethanolic extract; Mushroom; Meat product; Lipid oxidation; Microbiological evaluation
Journal Article
Food Science and Technology, ISSN 1678-457X, 09/2014, Volume 34, Issue 3, pp. 478 - 484
Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2018, Volume 239, pp. 385 - 401
Brewer’s spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical... 
Alkaline hydrolysis | Antioxidant capacity | Agricultural and agro-industrial waste | HPLC-DAD | Bioactive compounds
Journal Article
Ciência e Agrotecnologia, ISSN 1981-1829, 08/2015, Volume 39, Issue 4, pp. 381 - 389
Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental, ISSN 2236-1170, 06/2014, Volume 18
Journal Article
Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental, ISSN 2236-1170, 06/2014, Volume 18
Journal Article
FOOD SCIENCE AND TECHNOLOGY, ISSN 0101-2061, 07/2014, Volume 34, Issue 3, pp. 478 - 484
Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein... 
ANTIOXIDANT ACTIVITY | texture properties | QUALITY | ACID | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | TBARS | mechanically deboned chicken meat | POULTRY BONE | ROSEMARY | BEEF PATTIES | mortadella-type sausage | PURIFICATION | protein hydrolysates | GROWTH PROMOTION | BIFIDOBACTERIUM
Journal Article
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