Page 57 - Carnepress Enero 2024
P. 57

10.19026/ajfst.16.5962

       Kaur, R. and Sharma, M., Cereal polysaccharides as sources of functional ingredient
       for reformulation of meat products: a review. J. Funct. Foods, 62, 103-527, 2019. DOI:

       10.1016/j.jff.2019.103527

       Ponsing, R., Narendra-Babu, R., Wilfred-Ruban, S. and Appa-Rao, V., Value added
       buffalo meat sausage with potato flour as binder. Buffalo Bull, 29(2), pp. 121-128,

       2010.

       Feng, J.I.A., Shuaibing, Z., Yijun, Z. and Jinshui, W., Correlation of gluten molecular
       conformation with dough viscoelastic properties during storage. Grain & Oil Sci.

       Technol., 1(1), pp. 1-7, 2018. DOI: 10.3724/SP.J.1447.GOST.2018.18005

       Brandner, S., Becker, T. and Jekle, M., Classification of starch-gluten networks into a
       viscoelastic liquid or solid, based on rheological aspects - a review. Int. J. Biol.

       Macromol., 136, pp. 1018-1025, 2019. DOI: 10.1016/j.ijbiomac.2019.06.160

       Tapia-Hernández,  J.A.,  Rodríguez-Felix,  F.,  Juárez-Onofre,  J.E.,  Ruiz-Cruz,  S.,
       Robles-García, M.A.,  Borboa-Flores, J.,  Wong-Coral, F.J.,  Cinco-Moroyoqui, F.J.,

       Castro-Enríquez,  D.D.  and  Del  Toro-Sánchez,  C.L.,  Zein-polysaccharide
       nanoparticles as matrices for antioxidant compounds: a strategy for prevention of
       chronic  degenerative  diseases.  Food.  Res.  Int.,  111,  pp.  451-471,  2018.  DOI:
       10.10106/j,foodres.2018.05.036


       Islam, M. y Gracia, F., Los antioxidantes para la salud óptima. Rev. Med. Cient., 26(2),
       pp. 3-9, 2013.


       Coronado, M., Vega y Leon, S., Gutiérrez, R., Vásquez, F. y radilla, C., Antioxidantes:
       perspectiva actual para la salud humana. Rev. Chil. Nutr., 42(2), pp. 206-212, 2015.
       DOI: 10.4067/S0717-75182015300200014


       Milajerdi, A., Keshteli, A.H., Afshar, H., Esmaillzadeh, A. and Adibi, P., Dietary total
       antioxidant  capacity  in  relation  to  depression  and  anxiety  in  Iranian  adults.
       Nutrition, 65, pp. 85-90, 2020. DOI: 10.1016/j.nut.2018.11.017

       González-Tenorio,  R.,  Totosaus,  A.,  Caro,  I.  y  Mateo,  J.,  Caracterización  de

       propiedades químicas y fisicoquímicas de chorizos comerciales en la zona centro
       de México. Inf. Tecnol., 24(2), pp. 3-14, 2013. DOI: 10.4067/S0718-07642013000200002

       ICONTEC, Instituto Colombiano de Normas Técnicas. Norma Técnica Colombiana

       NTC 1325. Industrias Alimenticias. Productos cárnicos procesados no enlatados,
       B o g o t á ,   C o l o m b i a ,   [ O n l i n e ] .   2 0 0 8   A v a i l a b l e   a t :
       http://www.academia.edu./38931022/NORMA_T%C3%89CNICA_NTC-
       COLOMBIANA-1325


       Chetty, A.A., Prasad, S., Castro, P.O. and Medeiros de Morais, C., Estimated dietary
       intake of nitrate and nitrite from meat consumed in Fiji. Food Chem., 278, pp. 630-
       635, 2019. DOI: 10.1016/j.foodchem.2018.11.018


       De Mey, E., De Maere, H., Paelink, H. and Fraeye, I., Volatile N-nitrosamines in meat
       products: potential precursors, influence of processing, and mitigation strategies.
       Crit.  Rev.  Food  Sci.  Nutrit.,  57(13),  pp.  2909-2923,  2017:  DOI:




                                                         57
   52   53   54   55   56   57   58   59   60