Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage-Reference-Cited by-同舟云学术

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Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

Published:2013-12 Issue:3 Volume:141 Page:1655-1660
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Yumin,Gu Weigang,Zhang Jinjie,Chu Yin,Ye Xingqian,Hu Yaqin,Chen Jianchu

Funder

National Scientific and Technological Supporting Program

Science and Technology Department of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research;Ali;Food and Chemical Toxicology,2008

2. Principle of sensory evaluation of food;Amerine,1965

3. Official methods of analysis;AOAC,1995

4. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum);Benkeblia;LWT—Food Science and Technology,2004

5. Isolation, structural elucidation and immunomodulatory activity of fructans from aged garlic extract;Chandrashekar;Phytochemistry,2011

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