The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
- Authors:
- Barreira, Carla Fernanda Targueta
- Oliveira, Vanessa Sales de
- Chávez, Davy William Hidalgo
- Gamallo, Ormindo Domingues
- Castro, Rosane Nora
- Damasceno Junior, Pedro Correa
- Sawaya, Alexandra Christine Helena Frankland
- Ferreira, Micheli da Silva
- Sampaio, Geni Rodrigues
- Torres, Elizabeth Aparecida Ferraz da Silva
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; SAMPAIO, GENI RODRIGUES - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodchem.2022.134347
- Subjects: COLESTEROL; ANTIOXIDANTES; SARDINHA; CONSERVAÇÃO DE ALIMENTOS PELO CALOR; ÁCIDOS GRAXOS; PIMENTA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v.403, art. 134347 [13p.], 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 04 jun. 2024. -
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347 -
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347 -
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347 - Phytosterol oxides formation in corn oil samples after heating
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Informações sobre o DOI: 10.1016/j.foodchem.2022.134347 (Fonte: oaDOI API)
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