Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage-Reference-Cited by-同舟云学术

Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage

Published:2021-07-31 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gutiérrez‐Pacheco Samaria Lisdeth¹,Camou Juan Pedro¹,Cumplido‐Barbeitia Germán¹,González‐Ríos Humberto¹^ORCID,Ayala‐Zavala J. Fernando²^ORCID,Heredia José Basilio³,Valenzuela‐Melendres Martín¹^ORCID

Affiliation:

1. Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico

2. Coordinación de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico

3. Coordinación de Ciencia y Tecnología de Productos Agrícolas para Zonas Tropicales y Subtropicales Centro de Investigación en Alimentación y Desarrollo, A.C.Culiacán Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15755

Reference49 articles.

1. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

2. Production of functional sausage using pomegranate peel and pistachio green hull extracts as natural preservatives;Aliyari P.;Journal of Agricultural Science and Technology,2020

3. Nutritional utilization of pomegranate pills powder (Punica granatum) as alternative lipid in beef sausage and testing blood lipid parameters in rats;Al Jumayi H.;International Journal of Pharmaceutical Research & Allied Sciences,2016

4. Antioxidant Activity of Pomegranate Juice and Punicalagin

5. How Nutrition can help to fight against COVID-19 Pandemic

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3. Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages;Meat Science;2023-08

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