Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics-Reference-Cited by-同舟云学术

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Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics

Published:2023-06 Issue: Volume:200 Page:109160
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kerner Kristi,Kazernavičiūtė Rita,Jõudu Ivi,Rocchetti Gabriele,Lucini Luigi,Tänavots Alo,Hussain Shehzad,Venskutonis Petras Rimantas

Funder

Ministero dell'Istruzione dell'Universita e della Ricerca

Estonian University of Life Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis;Akcan;LWT,2017

2. Antimicrobial and antioxidative effects of plant powders in raw and cooked minced pork;Anton;Foods,2019

3. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage;Babaoğlu;Meat Science,2022

4. Research strategies in the study of the pro-oxidant nature of polyphenol nutraceuticals;Babich;Journal of Toxicology,2011

5. Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme;Barrón-Ayala;Meat Science,2020

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4. QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION;Journal of microbiology, biotechnology and food sciences;2024-05-01

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