Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages-Reference-Cited by-同舟云学术

Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages

Published:2020-11 Issue: Volume:330 Page:127202
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Šojić Branislav,Pavlić Branimir^ORCID,Tomović Vladimir,Kocić-Tanackov Sunčica,Đurović Saša^ORCID,Zeković Zoran,Belović Miona^ORCID,Torbica Aleksandra,Jokanović Marija,Urumović Nebojša,Vujadinović Dragan,Ivić Maja,Škaljac Snežana

Funder

Science and Technological Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Tomato (Solanum Lycopersicum L.) processing main product (juice) and by-product (pomace) bioactivity potential measured as antioxidant activity and angiotensin-converting enzyme inhibition;Belović;Journal of Food Processing and Preservation,2016

2. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions;Belović;Food Hydrocolloids,2016

3. Rapid, sensitive and specific thiobarbituric acid method for measurement of lipid peroxidation in animal tissue, food and feedstuff samples;Botsoglou;Journal of Agricultural and Food Chemistry,1994

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

5. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004

Cited by 41 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. Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives;Food Bioscience;2024-10

2. Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi;Processes;2024-06-27

3. Enhancement of sausages shelf life using natural antimicrobials and propolis extract;Food Science and Biotechnology;2024-06-24

4. Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts;Foods;2024-05-30

5. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application;Journal of Agricultural and Food Chemistry;2024-05-15