0000000000336528

AUTHOR

Tiago Luis Barretto

showing 1 related works from this author

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

2020

Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…

0106 biological sciencesTasteCochinealPreservativeAntioxidantsensory evaluationmedicine.medical_treatment01 natural sciencesSensory analysischemistry.chemical_compoundLipid oxidationlipid oxidationBetalainmedicineFood scienceNitritelcsh:Agriculture (General)biologyChemistrybetalain04 agricultural and veterinary sciencesbiology.organism_classificationlcsh:S1-972040103 agronomy & agriculture0401 agriculture forestry and fisheriescochineal carmine010606 plant biology & botanyScientia Agricola
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