Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.
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Effect of chitosan coating with cinnamon oil on the quality and physiological attributes of China jujube fruitsAntioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.Effects of ripening duration and rosemary powder addition on salchichon modified sausage quality.Review of antimicrobial and antioxidative activities of chitosans in food.Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk).Inhibitory effect of commercial green tea and rosemary leaf powders on the growth of foodborne pathogens in laboratory media and oriental-style rice cakes.The inhibitory effect of natural bioactives on the growth of pathogenic bacteria.Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites.Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork SausagesPotentiating the Heat Inactivation of Escherichia coli O157:H7 in Ground Beef Patties by Natural Antimicrobials.Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storageQuality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork.Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages.Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim.Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits.Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material.Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract.Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage ConditionsStorage Stability of an Antioxidant Active Packaging Coated with Citrus Extract Following a Plasma Jet PretreatmentDetermination of Antioxidant Compounds in FoodstuffDevelopment of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-lifeEffect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef pattiesCINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGE
P2860
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P2860
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@en
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@nl
type
label
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@en
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@nl
prefLabel
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@en
Effect of rosemary extract, ch ...... h pork sausages stored at 4°C.
@nl
P2093
P1433
P1476
Effect of rosemary extract, ch ...... sh pork sausages stored at 4°C
@en
P2093
Dimitrios Georgantelis
Georgios Blekas
Ioannis Ambrosiadis
Spyridon A Georgakis
P304
P356
10.1016/J.MEATSCI.2006.10.026
P577
2006-12-14T00:00:00Z