Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners-Reference-Cited by-同舟云学术

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Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners

Published:2021-01 Issue: Volume:135 Page:110265
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rodrigues Isabela,Baldini Aline,Pires Manoela,Carvalho Barros Julliane,Fregonesi Raul,Gonçalves de Lima César,Trindade Marco Antonio

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior -

São Paulo Research Foundation

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Science,2000

2. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat;Al-Bachir;Meat Science,2009

3. Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’;Amaral;Food Packaging Shelf Life,2015

4. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef;Ayari;Food Control,2016

5. Irradiation effects on meat color–a review;Brewer;Meat Science,2004

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of X‐ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets;International Journal of Food Science & Technology;2024-09-09

2. Reduced-Sodium Meat Products;Functional Meat Products;2023-12-09

3. An overview of effects of gamma radiation on the biological, physicochemical and nutritional parameters of oilseeds and oils;International Journal of Radiation Biology;2023-03-22

4. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review;Food and Bioprocess Technology;2023-03-09

5. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds;Journal of Agricultural and Food Chemistry;2022-12-19

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