The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork-Reference-Cited by-同舟云学术

The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork

Published:2020-01-01 Issue:1 Volume:18 Page:719-727
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Marcinkowska-Lesiak Monika¹,Onopiuk Anna¹,Wojtasik-Kalinowska Iwona¹,Zalewska Magdalena¹^ORCID,Półtorak Andrzej¹,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Funder

Research financed by Polish Ministry of Science and Higher Education within funds of Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), for scientific research

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1836027

Reference48 articles.

1. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

2. Amariei S., Ciornei, S. & Sanduleac E. (2013). Antioxidant activity of some essential oils. Journal of Fac. of Food Engineering. Stefan Cel Mare Univ. of Suceava, Romania (XII) 2, 143–147.

3. Effect of a Gelatin Coating on the Shelf Life of Fresh Meat

4. Gelation, Oxygen Permeability, and Mechanical Properties of Mammalian and Fish Gelatin Films

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