Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques (English)
- New search for: Heck, Rosane Teresinha
- New search for: Lucas, Bruna Nichelle
- New search for: Santos, Daniele Jorge Paiva Dos
- New search for: Pinton, Mariana Basso
- New search for: Fagundes, Mariane Bittencourt
- New search for: de Araújo Etchepare, Mariana
- New search for: Cichoski, Alexandre José
- New search for: de Menezes, Cristiano Ragagnin
- New search for: Barin, Juliano Smanioto
- New search for: Wagner, Roger
- New search for: Campagnol, Paulo Cezar Bastianello
- New search for: Heck, Rosane Teresinha
- New search for: Lucas, Bruna Nichelle
- New search for: Santos, Daniele Jorge Paiva Dos
- New search for: Pinton, Mariana Basso
- New search for: Fagundes, Mariane Bittencourt
- New search for: de Araújo Etchepare, Mariana
- New search for: Cichoski, Alexandre José
- New search for: de Menezes, Cristiano Ragagnin
- New search for: Barin, Juliano Smanioto
- New search for: Wagner, Roger
- New search for: Campagnol, Paulo Cezar Bastianello
In:
Meat science
;
146
;
147-153
;
2018
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ISSN:
- Article (Journal) / Print
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Title:Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques
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Contributors:Heck, Rosane Teresinha ( author ) / Lucas, Bruna Nichelle ( author ) / Santos, Daniele Jorge Paiva Dos ( author ) / Pinton, Mariana Basso ( author ) / Fagundes, Mariane Bittencourt ( author ) / de Araújo Etchepare, Mariana ( author ) / Cichoski, Alexandre José ( author ) / de Menezes, Cristiano Ragagnin ( author ) / Barin, Juliano Smanioto ( author ) / Wagner, Roger ( author )
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Published in:Meat science ; 146 ; 147-153
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2018-01-01
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Size:7 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 641.36
- Further information on Dewey Decimal Classification
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Classification:
DDC: 641.36 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 146
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 9
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Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluationsTrinderup, Camilla H. / Møller, Flemming / Dahl, Anders Bjorholm / Conradsen, Knut et al. | 2018
- 18
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Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausagesWang, Xuping / Zhou, Pengfei / Cheng, Jingrong / Chen, Zhiyi / Liu, Xueming et al. | 2018
- 26
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Simultaneous assessment of various quality attributes and shelf life of packaged bratwurst using hyperspectral imagingSiripatrawan, Ubonrat / Makino, Yoshio et al. | 2018
- 34
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Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storageJin, Sang-Keun / Choi, Jung Seok / Yang, Han-Sul / Park, Tae-Seon / Yim, Dong-Gyun et al. | 2018
- 41
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The impact of oestradiol only hormone growth promotants (HGPs) on the eating quality of pasture finished steer carcassesPacker, D.T. / Geesink, G.H. / Polkinghorne, R. / Thompson, J.M. / Ball, A.J. / McGilchrist, P. et al. | 2018
- 50
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Incorporation of Black Soldier Fly (Hermetia illucens L.) larvae fat or extruded linseed in diets of growing rabbits and their effects on meat quality traits including detailed fatty acid compositionDalle Zotte, Antonella / Cullere, Marco / Martins, Cátia / Alves, Susana P. / Freire, João P.B. / Falcão-e-Cunha, Luísa / Bessa, Rui J.B. et al. | 2018
- 59
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Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopyQu, Fangfang / Ren, Dong / He, Yong / Nie, Pengcheng / Lin, Lei / Cai, Chengyong / Dong, Tao et al. | 2018
- 68
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Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbitsTrocino, Angela / Zomeño, Cristina / Birolo, Marco / Di Martino, Guido / Stefani, Annalisa / Bonfanti, Lebana / Bertotto, Daniela / Gratta, Francesco / Xiccato, Gerolamo et al. | 2018
- 75
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How do human values influence the beef preferences of consumer segments regarding animal welfare and environmentally friendly production?Sonoda, Yuta / Oishi, Kazato / Chomei, Yosuke / Hirooka, Hiroyuki et al. | 2018
- 87
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Changes in the physico-chemical attributes through processing of salami made from blesbok (Damaliscus pygargus phillipsi), eland (Taurotragus oryx), fallow deer (Dama dama), springbok (Antidorcas marsupialis) and black wildebeest (Connochaetes gnou) in comparison to porkChakanya, Chido / Arnaud, Elodie / Muchenje, Voster / Hoffman, Louwrens C. et al. | 2018
- 93
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Rabbit meat in need of a hat-trick: from tradition to innovation (and back)Petracci, Massimiliano / Soglia, Francesca / Leroy, Frédéric et al. | 2018
- 101
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Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolitesDalle Zotte, Antonella / Cullere, Marco / Tasoniero, Giulia / Gerencsér, Zsolt / Szendrő, Zsolt / Novelli, Enrico / Matics, Zsolt et al. | 2018
- 109
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Role of myofibers, perimysium and adipocytes in horse meat toughnessRoy, Bimol C. / Walker, Brian / Rahman, Mohammad M. / Bruce, Heather L. / McMullen, Lynn et al. | 2018
- 122
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Effects of USDA quality grade and cooking on water-soluble precursors of beef flavorDinh, T.T.N. / Legako, J.F. / Miller, M.F. / Brooks, JC. et al. | 2018
- 131
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Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storageWang, Zhaoming / He, Zhifei / Gan, Xiao / Li, Hongjun et al. | 2018
- 140
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Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometryLópez-Campos, Óscar / Roberts, Jordan C. / Larsen, Ivy L. / Prieto, Nuria / Juárez, Manuel / Dugan, Michael E.R. / Aalhus, Jennifer L. et al. | 2018
- 147
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Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniquesHeck, Rosane Teresinha / Lucas, Bruna Nichelle / Santos, Daniele Jorge Paiva Dos / Pinton, Mariana Basso / Fagundes, Mariane Bittencourt / de Araújo Etchepare, Mariana / Cichoski, Alexandre José / de Menezes, Cristiano Ragagnin / Barin, Juliano Smanioto / Wagner, Roger et al. | 2018
- 154
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Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausageWang, Xiaoxi / Xie, Yangyang / Li, Xingmin / Liu, Yi / Yan, Wenjie et al. | 2018
- 160
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A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig populationJi, Jiuxiu / Zhou, Lisheng / Huang, Yizhong / Zheng, Min / Liu, Xianxian / Zhang, Yifeng / Huang, Cong / Peng, Song / Zeng, Qingjie / Zhong, Liepeng et al. | 2018
- 168
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Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and huntingDemartini, Eugenio / Vecchiato, Daniel / Tempesta, Tiziano / Gaviglio, Anna / Viganò, Roberto et al. | 2018