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Publikováno v:
Foods, Vol 10, Iss 8, p 1748 (2021)
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in
Externí odkaz:
https://doaj.org/article/4dd950ba8cf24180aa89f82e569570a1
Publikováno v:
Foods
Volume 10
Issue 8
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 10, Iss 1748, p 1748 (2021)
Volume 10
Issue 8
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 10, Iss 1748, p 1748 (2021)
18 Páginas.-- 5 Figuras.-- 3 Tablas
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins f
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins f
Publikováno v:
Industrial Crops and Products. 160:113086
Different extracts (water, ethanol, water: ethanol (1:1 v/v), and water: ethanol (3:7 v/v)) were obtained from cork oak leaf and their antioxidant activities, antioxidant compounds (phenolics, flavonoids, condensed tannins, and tocopherols) and indiv
Publikováno v:
Meat Science. 163:108062
Four batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrite: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemi
Publikováno v:
Foods; Aug2021, Vol. 10 Issue 8, p1748, 1p