Search

Your search keyword '"Fábio da Costa Henry"' showing total 2 results
Start Over Author "Fábio da Costa Henry" Journal journal of agriculture and food research
2 results on '"Fábio da Costa Henry"'

1. Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

Author

Fábio da Costa Henry, Felipe R. A. Ferreira do Valle, Alexandre Cristiano Santos Júnior, Rodrigo Fortunato de Oliveira, Jonhny de Azevedo Maia Júnior, Eder Dutra de Resende, Daniela Barros de Oliveira, and Meire Lelis Leal Martins

Subjects
Aqueous extract, Flavonoids, Water activity, biology, Chemistry, Lipid peroxidation, Sodium erythorbate, Schinus terebinthifolius, lcsh:TX341-641, BRAZILIAN PEPPER, Fresh sausage, biology.organism_classification, Agricultural and Biological Sciences (miscellaneous), lcsh:S1-972, chemistry.chemical_compound, TBARS, Food science, lcsh:Agriculture (General), Agronomy and Crop Science, lcsh:Nutrition. Foods and food supply, Pork sausage, Food Science
Abstract

The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​

Published
2020

2. Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

Author

Rodrigo Fortunato de Oliveira, Fabio da Costa Henry, Felipe do Valle, Daniela Barros de Oliveira, Alexandre Cristiano do Santos Junior, Eder Dutra de Resende, Jonhny de Azevedo Maia Junior, and Meire Lelis Leal Martins

Subjects
Flavonoids, Fresh sausage, Lipid peroxidation, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641
Abstract

The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results