Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella
- Author
- VIUDA-MARTOS, M1 ; RUIZ-NAVAJAS, Y1 ; FERNANDEZ-LOPEZ, J1 ; PEREZ-ALVAREZ, J. A1
[1] IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km. 3,2, 03312 Orihuela Alicante, Spain - Source
Meat science. 2010, Vol 85, Num 3, pp 568-576, 9 p ; ref : 1 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Colour Dietary fibre Essential oils Functional foods Lipid oxidation Polyphenols
- Keyword (fr)
- Aliment fonctionnel Citrus Conservation aliment Durée conservation Epice Huile essentielle Lipide Mortadella Oxydation Polyphénol Produit carné Qualité Angiospermae Dicotyledones Fruit Produit charcuterie Rutaceae Spermatophyta
- Keyword (en)
- Health food Citrus Food preservation Shelf life Spice Essential oil Lipids Mortadella Oxidation Polyphenol Meat product Quality Angiospermae Dicotyledones Fruit Pork product Rutaceae Spermatophyta
- Keyword (es)
- Alimentos sanos Citrus Conservación alimento Tiempo conservación Especia Aceite esencial Lípido Mortadela Oxidación Polifenol Producto de carne Calidad Angiospermae Dicotyledones Fruto Producto chacinería Rutaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22781667
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2010.03.007 
https://dx.doi.org/10.1016/j.meatsci.2010.03.007
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