Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Marina L. Mitterer-Daltoé"'
Autor:
Jéssica Bordim, Caroline Marques, Matheus A. Calegari, Tatiane L.C. Oldoni, Marina L. Mitterer-Daltoé
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100409- (2023)
Natural additives are a core topic of food science due to their food safety aspects, and among the natural additives, colorants and antioxidants stand out. The aim of this study was to verify the potential effect of naturally colored antioxidants ext
Externí odkaz:
https://doaj.org/article/5fe9505527b7458fb721c9720c3bdb91
Autor:
Rodrigo Rodrigues, Denise Bilibio, Manuel S. V. Plata-Oviedo, Edimir A. Pereira, Marina L. Mitterer-Daltoé, Ellen C. Perin, Solange T. Carpes
Publikováno v:
Molecules, Vol 26, Iss 21, p 6400 (2021)
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioac
Externí odkaz:
https://doaj.org/article/110b5cb1900f45118d617474a102f2b5
Autor:
Paula R. Sbardelotto, Marina L. Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alexandre T. Alfaro
The study aimed to develop a fresh pork sausage without synthetic additives and evaluate the effects on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: a control formulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::104c82606e333304fe4e4a132ab0ef80
https://doi.org/10.21203/rs.3.rs-2795381/v1
https://doi.org/10.21203/rs.3.rs-2795381/v1
