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Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
13/06/2016 |
Data da última atualização: |
13/06/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BERNARDI, D. M.; BERTOL, T. M.; PFLANZER, V. C. S.; SGARBIERI, V. C.; POLLONIO, M. A. R. |
Afiliação: |
DANIELA MIOTTO BERNARDI, Unicamp; TERESINHA MARISA BERTOL, CNPSA; SÉRGIO BERTELLI PFLANZER, Unicamp; VALDEMIRO CARLOS SGARBIERI, Unicamp; MARISE APARECIDA RODRIGUES POLONIO, Unicamp. |
Título: |
Omega-3 in meat products: benefits and effects on lipid oxidative stability. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 96, p. 2620-2634, 2016. |
DOI: |
10.1002/jsfa.7559 |
Idioma: |
Inglês |
Conteúdo: |
Abstract Ômega-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products,may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the rawmeatmaterials and reduce the risk of lipid oxidation in processed products. This reviewaims toaddress the challenges andadvantages of the incorporation of Ômega--3 fatty acids in rawmeatmaterials and processedmeat products, and to describe the use of different compounds to enhance lipid oxidative stability. |
Palavras-Chave: |
Ômega 3; Oxidação de lipídios. |
Thesagro: |
Produto derivado da carne; Qualidade. |
Thesaurus Nal: |
Meat products. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01746naa a2200241 a 4500 001 2046893 005 2016-06-13 008 2016 bl uuuu u00u1 u #d 024 7 $a10.1002/jsfa.7559$2DOI 100 1 $aBERNARDI, D. M. 245 $aOmega-3 in meat products$bbenefits and effects on lipid oxidative stability.$h[electronic resource] 260 $c2016 520 $aAbstract Ômega-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products,may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the rawmeatmaterials and reduce the risk of lipid oxidation in processed products. This reviewaims toaddress the challenges andadvantages of the incorporation of Ômega--3 fatty acids in rawmeatmaterials and processedmeat products, and to describe the use of different compounds to enhance lipid oxidative stability. 650 $aMeat products 650 $aProduto derivado da carne 650 $aQualidade 653 $aÔmega 3 653 $aOxidação de lipídios 700 1 $aBERTOL, T. M. 700 1 $aPFLANZER, V. C. S. 700 1 $aSGARBIERI, V. C. 700 1 $aPOLLONIO, M. A. R. 773 $tJournal of the Science of Food and Agriculture$gv. 96, p. 2620-2634, 2016.
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Registros recuperados : 211 | |
2. | | BERTOL, T. M. Bem-estar animal e qualidade da carne suína. In: SIMPÓSIO SOBRE QUALIDADE DA CARNE, 3; SIMPÓSIO INTERNACIONAL SOBRE QUALIDADE DA CARNE, 1., 2006, Jaboticabal. Anais . Jaboticabal: Funep: Embrapa Pecuária Sudeste: UNESP, 2006. p. 82-93. Projeto n. 16.00.30001-16Tipo: Artigo em Anais de Congresso / Nota Técnica | Circulação/Nível: -- - -- |
Biblioteca(s): Embrapa Suínos e Aves. |
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13. | | BERTOL, T. M. Nutrição de cachaços. In: CURSO DE NUTRIÇÃO DE SUÍNOS E AVES, 1996, Concórdia, SC. Anais... Concórdia: EMBRAPA-CNPSA. p.227-239Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Suínos e Aves. |
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Registros recuperados : 211 | |
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