Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

ISSN: 2447-2840

vol. 2, 2015

Chemistry Departament, Federal Technology University of Paraná - Pato Branco/PR, Brazil

Hugo Henrique Carline de Lima

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LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT
Química e Análise de Alimentos e Análise Sensorial (QA)

HELDT, L. F. S ¹ ; BIANCHIN, M. ² ; ALMEIDA, J. F. ² ; LIMA, H. H. C. ² ; SCHMIDT, C. A. P ³ ; CARPES, S. T. ²

¹ Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil ;

² Chemistry Department , Federal Technology University of Paraná - Pato Branco/PR, Brazil ;

³ Production Engineering Departament - Federal Technology University of Paraná - Medianeira/PR, Brazil

vol. 2, 2015 -
36264
ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE
Ciência e Tecnologia de Alimentos (CT)

BIANCHIN, M. ¹ ; ALMEIDA, J. F. ¹ ; LIMA, H. H. C. ¹ ; REIS, A. S. ¹ ; MOURA, C. ¹ ; PEREIRA, D. ² ; HELDT, L. F. S ² ; CARPES, S. T. ¹

¹ Chemistry Departament, Federal Technology University of Paraná - Pato Branco/PR, Brazil ;

² Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil

vol. 2, 2015 -
36269

Coautores(as) (8)