Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract-Reference-Cited by-同舟云学术

Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Published:2020-07-07 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aksu Muhammet Irfan¹^ORCID,Turan Emre²^ORCID,Sat Ihsan Güngör³^ORCID,Erdemir Ebru⁴^ORCID,Oz Fatih³^ORCID,Gürses Mustafa³^ORCID

Affiliation:

1. Faculty of Agriculture Department of Food Engineering Eskişehir Osmangazi University Eskişehir Turkey

2. Faculty of Agriculture Department of Food Engineering Ordu University Ordu Turkey

3. Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey

4. Department of Nutrition and Dietetics Health High SchoolIbrahim Çeçen University Ağrı Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14714

Reference53 articles.

1. Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product

2. Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

3. Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

4. Some microbiological and chemical properties of pastirma produced using potassium nitrate and starter culture;Aksu M. I.;Turkish Journal of Veterinary & Animal Science,2002

5. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged Pastırma, a dried meat product, produced from beef

Cited by 15 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. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage;Journal of Food Science and Technology;2024-07-20

2. Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-03-01

3. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage;European Food Research and Technology;2023-02-24

4. Natural pigments of plant origin: Classification, extraction and application in foods;Food Chemistry;2023-01

5. FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ;GIDA / THE JOURNAL OF FOOD;2022-11-04