Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham-Reference-Cited by-同舟云学术

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Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham

Published:2024-10 Issue: Volume:216 Page:109572
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

de Carvalho Teresa Bento,Oliveira Mónica,Gomes Ana Maria,Monteiro Maria João,Pintado Manuela,Komora Norton,Durães Tiago,Nunes Fernando M.,Cosme Fernanda,Patarata Luís,Brandão Teresa R.S.,Barbosa Joana Bastos,Teixeira Paula

Funder

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Reference76 articles.

1. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science & Technology,2015

2. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts;Armenteros;Meat Science,2012

3. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Research International,2017

4. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species;Ávila;International Journal of Food Microbiology,2014

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