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http://hdl.handle.net/10662/13373
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Campo DC | Valor | idioma |
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dc.contributor.author | Estévez García, Mario | - |
dc.date.accessioned | 2022-01-14T11:49:14Z | - |
dc.date.available | 2022-01-14T11:49:14Z | - |
dc.date.issued | 2021 | - |
dc.identifier.uri | http://hdl.handle.net/10662/13373 | - |
dc.description.abstract | The number of articles devoted to study the effect of “natural antioxidants” on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends. | es_ES |
dc.description.sponsorship | The finantial support from the “FEDER/Ministerio de Ciencia, Innovación y Universidades–Agencia Estatal de Investigación” through the Project: AGL2017-84586-R and “Gobierno de Extremadura (Consejería de Economía e Infraestructuras)” through the grant GR18104- Fondo Europeo de Desarrollo Regional, “Una manera de hacer Europa” is also acknowledged. | es_ES |
dc.format.extent | 13 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | - |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Phenolics | es_ES |
dc.subject | Meat products | es_ES |
dc.subject | Protein oxidation | es_ES |
dc.subject | Lipid oxidation | es_ES |
dc.subject | Bioactivity | es_ES |
dc.subject | Natural antioxidants | es_ES |
dc.subject | Antioxidantes naturales | es_ES |
dc.subject | Productos de carne | es_ES |
dc.subject | Oxidación de lípidos | es_ES |
dc.subject | Oxidación de proteínas | es_ES |
dc.subject | Fenólicos | es_ES |
dc.subject | Bioactividad | es_ES |
dc.title | Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | openAccess | es_ES |
dc.subject.unesco | 3309.03 Antioxidantes en Los Alimentos | es_ES |
dc.subject.unesco | 3104.10 Productos | es_ES |
dc.subject.unesco | 3104 Producción Animal | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es |
dc.identifier.bibliographicCitation | Estévez García, M. (2021). Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Science, 181,108610. https://doi.org/10.1016/j.meatsci.2021.108610 | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | es_ES |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0309174021001868?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.meatsci.2021.108610 | - |
dc.identifier.publicationtitle | Meat Science | es_ES |
dc.identifier.publicationfirstpage | 108610-1 | es_ES |
dc.identifier.publicationlastpage | 108610-13 | es_ES |
dc.identifier.publicationvolume | 181 | es_ES |
dc.identifier.e-issn | 0309-1740 | - |
Colección: | DPAAL - Artículos IProCar - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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j.meatsci.2021.108610.pdf | 1,63 MB | Adobe PDF | Descargar |
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