Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

BACKGROUND The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze‐drying (F...

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Veröffentlicht in:	Journal of the science of food and agriculture 2022-11, Vol.102 (14), p.6255-6262
Hauptverfasser:	Schaefer, Sabrina Vicentini, Amaral, Adrieli Maiandra Piccinin, Cherobin, Ana Karolina, Monteiro, Larissa Karla, Morandin, Gisiéli Carla, Fischer, Carolina, Cavalheiro, Darlene, Sehn, Georgia Ane Raquel
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Ascorbic acid Bioactive compounds Bologna sausages Dehydration Drying Drying ovens Formulations Fruits Grapes Hovenia dulcis lipid oxidation Lipid peroxidation Lipids Meat products Myoglobins Oxidation Phenolic compounds Phenols pseudofruit Sausages Tannins
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