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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
13/06/2016 |
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Data da última atualização: |
13/06/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERNARDI, D. M.; BERTOL, T. M.; PFLANZER, V. C. S.; SGARBIERI, V. C.; POLLONIO, M. A. R. |
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Afiliação: |
DANIELA MIOTTO BERNARDI, Unicamp; TERESINHA MARISA BERTOL, CNPSA; SÉRGIO BERTELLI PFLANZER, Unicamp; VALDEMIRO CARLOS SGARBIERI, Unicamp; MARISE APARECIDA RODRIGUES POLONIO, Unicamp. |
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Título: |
Omega-3 in meat products: benefits and effects on lipid oxidative stability. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 96, p. 2620-2634, 2016. |
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DOI: |
10.1002/jsfa.7559 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Ômega 3; Oxidação de lipídios. |
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Thesagro: |
Produto derivado da carne; Qualidade. |
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Thesaurus Nal: |
Meat products. |
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Categoria do assunto: |
-- |
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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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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
28/01/2010 |
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Data da última atualização: |
04/02/2010 |
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Título: |
QUALIDADE do pendúnculo e da castanha-de-caju - programa 24. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: NORDESTE/Vale do Jequitinhonha: julho/2009. Programa Prosa Rural. [Brasília, DF]: Embrapa, 2009. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Programa de rádio. |
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Thesagro: |
Castanha de caju. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/17360/1/castanha.arquivo.mp3.mp3
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Marc: |
LEADER 00454nim a2200121 a 4500
001 1631428
005 2010-02-04
008 2009 bl uuuu u0uu1 u #d
245 $aQUALIDADE do pendúnculo e da castanha-de-caju - programa 24.$h[electronic resource]$h[sound recording]
260 $aIn: NORDESTE/Vale do Jequitinhonha: julho/2009. Programa Prosa Rural. [Brasília, DF]: Embrapa$c2009
300 $c1 CD-ROM.
500 $aPrograma de rádio.
650 $aCastanha de caju
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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