Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

Autor: Natália de Oliveira Cabral, Daniela Barros de Oliveira, Jonhny de Azevedo Maia Júnior, Santos Junior, Alexandre Cristiano do, Meire Lelis Leal Martins, Fábio da Costa Henry, Rodrigo Fortunato de Oliveira

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e09221, Published: 30 APR 2021

This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf0406b9a9a57484451f883785cc2c0e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100518