Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.

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作者： Mirian,Pateiro ^[1] ; Flávia Carolina,Vargas ^[2] ; Alexandra A I A,Chincha ^[3] ; Anderson S,Sant'Ana ^[3] ; Isabella,Strozzi ^[2] ; Gabriele,Rocchetti ^[4] ; Francisco J,Barba ^[5] ; Ruben,Domínguez ^[1] ; Luigi,Lucini ^[6] ; Paulo José,do Amaral Sobral ^[2] ; Jose M,Lorenzo ^[7]

作者单位： Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain. ^[1] Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil. ^[2] Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. ^[3] Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. ^[4] Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain. ^[5] Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. ^[6] Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain. Electronic address: jmlorenzo@ceteca.net. ^[7]

关键词 Colour enhancers Oxidative stability Paullinia cupana Pork burgers Phenolic profile