USO DE ANTIOXIDANTES NATURAIS NA PRESERVAÇÃO DO ESTADO OXIDATIVO DE SALSICHAS

USO DE ANTIOXIDANTES NATURAIS NA PRESERVAÇÃO DO ESTADO OXIDATIVO DE SALSICHAS

Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural antioxidants derived from plant extracts, fruits and cereals has attracted the i...

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Bibliographic Details
Main Author: Casarotto, Julie
Other Authors: Mello, Renius de Oliveira
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2014
Subjects:
Cevada
Uva
Resíduos
Cervejaria
Vinificação
Compostos fenólicos
Agroindustrial residues
Barley
Grape
Brewery
Winemaking
Phenolic compounds
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:http://repositorio.ufsm.br/handle/1/5737

Internet

http://repositorio.ufsm.br/handle/1/5737

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