Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami

Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Ciência e Tecnologia de Alimentos
Prif Awduron: Cristiane MARANGONI, Neusa Fernandes de MOURA
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Pynciau:
Agrociencias
TBARS
antioxidant
Italian salami
lipid oxidation
Coriandrum sativum L
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=395940104017
Tagiau: Ychwanegu Tag
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