Development of biomaterials based on chitosan-gelatin nanofibers encapsulated with Ziziphora clinopodioides essential oil and Heracleum persicum extract for extending the shelf-life of vacuum-cooked beef sausages-Reference-Cited by-同舟云学术

Development of biomaterials based on chitosan-gelatin nanofibers encapsulated with Ziziphora clinopodioides essential oil and Heracleum persicum extract for extending the shelf-life of vacuum-cooked beef sausages

Published:2023-12 Issue: Volume:253 Page:127258
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Mohebi Ehsan,Abbasvali Maryam,Shahbazi Yasser

Funder

Razi University

Shahrekord University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference74 articles.

1. Quality properties of sausage incorporated with flaxseed and tomato powders;Ghafouri-Oskuei;Meat Sci.,2020

2. Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages;Šojić;Food Chem.,2020

3. Incorporation of nanoencapsulated garlic essential oil into edible films: a novel approach for extending shelf life of vacuum-packed sausages;Esmaeili;Meat Sci.,2020

4. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages;Alirezalu;Meat Sci.,2021

5. Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage;Ji;LWT,2022

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