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Journal of Food Quality
Volume 2017, Article ID 2409527, 6 pages
https://doi.org/10.1155/2017/2409527
Research Article

The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

1Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil
2Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N, Urb. Sol de Oro, Los Olivos, Lima, Peru
3Department of Biosystems Engineering, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), 225 Duque de Caxias Norte Av., Jardim Elite, 13.635-900 Pirassununga, SP, Brazil

Correspondence should be addressed to Manoela A. Pires; rb.psu@serip.aleonam

Received 6 July 2016; Revised 21 October 2016; Accepted 16 November 2016; Published 22 January 2017

Academic Editor: Jorge Barros-Velázquez

Copyright © 2017 Manoela A. Pires et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Manoela A. Pires, Paulo E. S. Munekata, Nilda D. M. Villanueva, et al., “The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers,” Journal of Food Quality, vol. 2017, Article ID 2409527, 6 pages, 2017. https://doi.org/10.1155/2017/2409527.