Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage-Reference-Cited by-同舟云学术

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Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

Published:2017-09 Issue: Volume:79 Page:109-118
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Van Ba Hoa,Seo Hyun-Woo,Cho Soo-Hyun,Kim Yoon-Seok,Kim Jin-Hyoung,Ham Jun-Sang,Park Beom-Young,Pil-Nam Seong

Funder

National institute of Animal Science

Rural Development Administration, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference57 articles.

1. Pomegranate peel and peel extracts: Chemistry and food features;Akhtar;Food Chemistry,2015

2. Antimicrobial activity of wild mushroom extracts against clinical isolates resistant to different antibiotics;Alves;Journal of Applied Microbiology,2012

3. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan™ near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: Collaborative study;Anderson;Journal of AOAC International,2007

4. Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham;Arash;Food Control,2016

5. Antioxidant and anti-foodborne bacteria activities of shiitake byproduct extract in fermented sausages;Ba;Food Control,2016

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3. Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages;LWT;2023-10

4. Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process;Foods;2023-07-15

5. Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review;Trends in Food Science & Technology;2023-04

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