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Resumen
The Prosopis alba is a highly available and promising source of bioactive natural products. The present study was carried out to: Optimize an extraction procedure of phenolic compounds of P. alba leaves, characterize such extract in terms of phenolic content, composition, and in vitro antioxidant activity and analyze the extract showing the most intense in vitro antioxidant activity for their ability to inhibit lipid oxidation during refrigerated storage
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dc.contributor.author | Ruiz, Silvana Cecilia | |
dc.contributor.author | Martínez, Sandra | |
dc.contributor.author | González Mohino, Alberto | |
dc.contributor.author | Estévez, Mario | |
dc.contributor.author | Morcuende, David | |
dc.date.accessioned | 2024-06-14T14:48:19Z | |
dc.date.available | 2024-06-14T14:48:19Z | |
dc.date.issued | 2021-08 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/18181 | |
dc.description | Póster | es_AR |
dc.description.abstract | The Prosopis alba is a highly available and promising source of bioactive natural products. The present study was carried out to: Optimize an extraction procedure of phenolic compounds of P. alba leaves, characterize such extract in terms of phenolic content, composition, and in vitro antioxidant activity and analyze the extract showing the most intense in vitro antioxidant activity for their ability to inhibit lipid oxidation during refrigerated storage of cooked lamb burgers. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Agricultural University of Kraków | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | es_AR |
dc.source | 67th International Congress of Meat Science and Technology, Kraków, Poland, 23-27 August 2021 | es_AR |
dc.subject | Propiedades Antioxidantes | es_AR |
dc.subject | Antioxidant Properties | eng |
dc.subject | Prosopis alba | es_AR |
dc.subject | Carne de Cordero | es_AR |
dc.subject | Lamb Meat | eng |
dc.subject | Preservación de Alimentos | es_AR |
dc.subject | Food Preservation | eng |
dc.subject.other | Algarrobo Blanco | es_AR |
dc.subject.other | Hamburguesas de Cordero | es_AR |
dc.title | Antioxidant properties of 'algarrobo blanco' (Prosopis alba GRISEB.) extracts and their applications to lamb burgers preservation | eng |
dc.type | info:ar-repo/semantics/documento de conferencia | es_AR |
dc.type | info:eu-repo/semantics/conferenceObject | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | es_AR |
dc.description.origen | EEA Santiago del Estero | es_AR |
dc.description.fil | Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina | es_AR |
dc.description.fil | Fil: Martínez, Sandra. Universidad Nacional de Santiago del Estero (UNSE). Facultad de Agronomía y Agroindustrias. Laboratorio de Calidad de Carnes; Argentina | es_AR |
dc.description.fil | Fil: González Mohino, Alberto. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina | es_AR |
dc.description.fil | Fil: Estévez, Mario. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina | es_AR |
dc.description.fil | Fil: Morcuende, David. Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar); Argentina | es_AR |
dc.subtype | ponencia |
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