Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation-Reference-Cited by-同舟云学术

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Published:2020-08-04 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:

Jin Fang‐zhou¹²³^ORCID,Ding Rui‐xia¹²³,Ding Ke¹²³,Han Tao¹²³,Chen Xiang‐ning¹²³

Affiliation:

1. Department of Food Science and Engineering Beijing University of Agriculture Beijing China

2. Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China

3. Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14709

Reference53 articles.

1. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

2. Effect of Freezing and Microbial Growth on Myoglobin Derivatives of Beef

3. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

4. Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

5. Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef

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