Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties-Reference-Cited by-同舟云学术

Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties

Published:2022-10 Issue: Volume:49 Page:101936
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ayaseh Ali,Alirezalu Kazem,Yaghoubi Milad,Razmjouei Zahra,Jafarzadeh Shima,Marszałek Krystian,Mousavi Khaneghah Amin^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference68 articles.

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2. Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots;Ahn;Asian-Australasian Journal of Animal Sciences,2019

3. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage;Alirezalu;Food Research International,2019

4. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages;Alirezalu;Meat Science,2021

5. Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality;Alirezalu;Food Sciences and Nutrition,2022

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