Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review-Reference-Cited by-同舟云学术

Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Published:2020-06 Issue: Volume:100 Page:292-306
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Alirezalu Kazem,Pateiro Mirian,Yaghoubi Milad,Alirezalu Abolfazl,Peighambardoust Seyed Hadi,Lorenzo Jose M.

Funder

GAIN

CYTED

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference160 articles.

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4. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016

5. Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage;Alirezalu;Journal of Food Processing and Preservation,2017

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