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The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Barreira, Carla Fernanda Targueta; de Oliveira, Vanessa Sales; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Júnior, Pedro Côrrea Damasceno; Sawaya, Alexandra Christine Helena Frankland; da Silva Ferreira, Micheli; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva; Saldanha, Tatiana.
Afiliação
  • Barreira CFT; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • de Oliveira VS; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • Chávez DWH; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • Gamallo OD; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • Castro RN; Department of Chemistry, Institute of Chemistry, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • Júnior PCD; Department of Phytotechny, Institute of Agronomy, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
  • Sawaya ACHF; Faculty of Pharmaceutical Science, University of Campinas, UNICAMP, Campinas, SP, Brazil.
  • da Silva Ferreira M; Department of Food Technology, Faculty of Veterinary, University Federal Fluminense, UFF, Niterói, RJ, Brazil.
  • Sampaio GR; Department of Nutrition, School of Public Health, University of São Paulo (USP), Ave. Dr. Arnaldo, 715 São Paulo, SP 01246-904, Brazil.
  • Torres EAFDS; Department of Nutrition, School of Public Health, University of São Paulo (USP), Ave. Dr. Arnaldo, 715 São Paulo, SP 01246-904, Brazil. Electronic address: eatorres@usp.br.
  • Saldanha T; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
Food Chem ; 403: 134347, 2023 Mar 01.
Article em En | MEDLINE | ID: mdl-36179636
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Anacardiaceae / Piper nigrum Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Anacardiaceae / Piper nigrum Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil